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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Traditional shakshuka has runny eggs that have simmered in the warmly spiced tomato sauce, but in this version we traded out the eggs for ravioli and it's every bit as satisfying. It's the perfect version for dinner and honestly, the pasta is a lot easier than stressing over getting that egg perfectly runny. Serve it with some crusty bread for swiping in the sauce and you have the coziest weeknight dinner in about 30 minutes.
Have you made this yet? Let us know how it went in the comments below.
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1
red bell pepper, sliced
- 1
medium yellow onion, sliced
- 3
cloves garlic, minced
- 2 Tbsp.
tomato paste
- 1 tsp.
sweet paprika
- 1/4 tsp.
crushed red pepper flakes
- 1
(28-oz.) can crushed tomatoes
- 1/2 cup
low-sodium vegetable broth
Kosher salt
Freshly ground black pepper
- 1
(12-oz.) bag spinach and cheese ravioli
- 1/3 cup
crumbled feta
Freshly chopped parsley, for serving
Crusty bread, for serving
Directions
- Step 1In a large, high-sided skillet over medium heat, heat oil. Add bell peppers and onions and cook until soft, 10 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste, paprika, and red pepper flakes and stir to coat.
- Step 2Add tomatoes and broth and bring to a simmer. Season with salt and pepper. Once simmering, add ravioli and cook, covered, until al dente, 4 to 6 minutes.
- Step 3Top with feta and parsley and serve with bread for dipping.
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