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How to Make Shakshuka with Italian Sausage

Shakshuka with Italian sausage is a classic dish brimming with Mediterranean flair. Eggs are poached in a rich tomato and meat sauce, served alongside crispy toasted bread, offering a nutritious and deeply satisfying meal. Preparation takes about 10 minutes, with cooking time of 15–20 minutes.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Italian pork sausage (casings removed), Chorizo, or cubed luncheon meat
  • Barilla Napoletana Sauce
  • Eggs
  • Bell peppers (green or red)
  • Onion
  • Olive oil
  • Parmesan cheese (optional)
  • Fresh parsley (optional)
  • Crushed red pepper flakes (optional)
  • Bread (Sourdough, Ciabatta, or thick-sliced toast recommended)
  • Wide skillet with a lid

Calculations

Determine how many servings you wish to prepare before starting. One serving is sufficient for two people.

Per serving:

  • Meat (sausage/luncheon meat): 100g – 150g
  • Barilla Napoletana Sauce: 1 can (400g, providing basic tomato, onion, and herb flavors)
  • Eggs: 3 – 4
  • Bell pepper: Half (julienned)
  • Onion: Half (diced)
  • Olive oil: 10ml – 15ml (for sautéing)

Instructions

  • Remove the casings from the Italian pork sausage and set aside; dice the onion and julienne the bell pepper.
  • Pour 10ml – 15ml of olive oil into the wide skillet and heat over medium heat.
  • Add the prepared sausage or luncheon meat, sautéing until the edges are golden and crispy. (If using raw sausage, use a spoon to break it apart and cook until no longer pink.)
  • Add the diced onion and julienned bell pepper to the skillet with the meat. Sauté for 4 – 5 minutes until the vegetables are softened and the onion is translucent.
  • Pour in the Barilla Napoletana Sauce and stir to combine. Reduce heat to medium-low and let it simmer gently for 2 – 3 minutes. (If the sauce appears too thick, add 15ml of water.)
  • Use the back of a spoon to create 3 – 4 small wells or "pits" in the sauce.
  • Carefully crack an egg into each well.
  • Cover the skillet and let the steam cook the egg whites. Wait 3 – 5 minutes. Note: Check frequently. Stop when the whites are opaque and set, but the yolks are still slightly jiggly when the pan is gently shaken (runny center).
  • Turn off the heat. Sprinkle with grated Parmesan cheese, fresh parsley, or crushed red pepper flakes according to your preference.
  • Serve the skillet directly at the table, accompanied by crusty bread for dipping into the yolk and sauce.

Additional Content

  • Meat Selection Recommendations:
  • Italian Sausage: Best for authentic flavor (look for sausages with fennel seeds in the ingredients).
  • Spam: Provides a savory, nostalgic taste and can be fried to a slightly crispy finish.
  • Chorizo: Ideal if you prefer a smoky, spicy flavor and want to stain the base oil with an appetizing red hue.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.