Italian Sausage Shakshuka

Ingredients

• Italian pork sausage (skin removed), Chorizo, or diced luncheon meat
• Barilla Napoli Pasta Sauce
• Eggs
• Bell peppers (green or red)
• Onion
• Olive oil
• Parmesan cheese (optional)
• Fresh parsley (optional)
• Crushed dried red chili flakes (optional)
• Bread (recommended: Sourdough, Ciabatta, or thick-cut toast)
• Wide shallow pan (with lid)

Steps

1. Remove the skin from the Italian pork sausage and set aside. Finely dice the onion and cut the bell peppers into thin strips.
2. Pour 10ml - 15ml of olive oil into the wide shallow pan and heat over medium heat.
3. Add the sausage or luncheon meat to the pan and stir-fry until the edges are golden and crispy. (If using raw sausage, use a spoon to break it up and stir-fry until it changes color).
4. Add the diced onion and bell pepper strips to the pan with the meat and stir-fry continuously for 4 - 5 minutes, until the vegetables are soft and the onion is translucent.
5. Pour in the Barilla Napoli Pasta Sauce and stir well. Reduce the heat to medium-low and simmer gently for 2 - 3 minutes. (If the sauce looks too thick, add 15ml of water).
6. Using the back of a spoon, create 3 - 4 small 'wells' in the sauce on the pan.
7. Carefully crack an egg into each well.
8. Cover the pan with the lid and steam the egg whites until cooked through. Wait for 3 - 5 minutes. **Note: Check the status frequently**. When the whites are opaque and set, but the yolk still moves when you gently shake the pan (runny/desired), remove from heat.
9. Turn off the heat. Sprinkle with grated Parmesan cheese, fresh parsley, or red chili flakes according to personal preference.
10. Serve directly from the pan with crusty bread to dip into the yolks and sauce.