Active Time

　　30 minutes

　　Total Time

　　40 minutes

　　Pizza meets eggs in purgatory. This one-skillet pasta recipe (you don’t even need your oven!) is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour. You’ll need most of one 28-ounce can of whole tomatoes. Transfer the remainder to an airtight container and keep in your fridge (or freezer!) for the next time you’re making soup.

　　

Ingredients

4 servings

　　2 Tbsp. unsalted butter

　　1 small or medium onion, finely chopped

　　2 garlic cloves, thinly sliced

　　½ tsp. crushed red pepper flakes

　　1 cup orzo

　　2 cups canned whole peeled tomatoes with juices (from one 28-oz. can), cut up with kitchen shears

　　1¼ tsp. kosher salt

　　4 large eggs

　　4 oz. mozzarella, coarsely grated (about 1 cup)

　　Freshly ground black pepper

　　Torn basil leaves (for serving)

　　

Step 1

Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, until onion is softened and translucent, about 4 minutes. Add orzo and stir until coated in butter, about 30 seconds. Add tomatoes and juices and cook, stirring, until liquid is reduced and tomatoes are starting to stick to skillet, about 4 minutes.

　　

Step 2

Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan (a baking sheet works well if you don’t have a lid), and cook 8 minutes, stirring halfway through. Uncover and simmer 1 minute—mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan.

　　

Step 3

Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes. Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes. Remove from heat and top with a few grinds of pepper and basil to serve.