「Italian Sausage Shakshuka」

Ingredients and amounts

• 100-150 g meat (sausage or luncheon meat)
• 3-4 eggs
• Half a bell pepper, thinly sliced
• Half an onion, finely diced
• 10-15 ml olive oil (for cooking)

Step-by-step method

1. 1

   Step 1

   Remove the casing from the Italian pork sausage and set aside; dice the onion; thinly slice the bell pepper.

2. 2

   Step 2

   Pour 10-15 ml olive oil into a wide skillet and heat over medium heat.

3. 3

   Step 3

   Add the prepared sausage or luncheon meat and cook until the edges are golden and crispy (if using raw sausage, break it up with a spoon as it cooks until browned).

4. 4

   Step 4

   Add the diced onion and sliced bell pepper to the pan with the meat, stir-fry for 4-5 minutes until the vegetables are soft and the onion is translucent.

5. 5

   Step 5

   Pour in the Barilla Napoli pasta sauce, stir to combine. Reduce the heat to medium-low and let it simmer gently for 2-3 minutes (if the sauce seems too thick, add 15 ml of water).

6. 6

   Step 6

   Use the back of a spoon to create 3-4 small wells in the sauce.

7. 7

   Step 7

   Carefully crack an egg into each well.

8. 8

   Step 8

   Cover the skillet with a lid and steam the egg whites until set. Cook for 3-5 minutes, checking frequently. The eggs are done when the whites are opaque and firm, but the yolks still jiggle when the pan is gently shaken (runny yolks).

9. 9

   Step 9

   Turn off the heat. Sprinkle with grated Parmesan cheese, fresh parsley, or dried chili flakes to taste.

10. 10

    Step 10

    Serve the skillet directly at the table with crusty bread for dipping into the yolks and sauce.