Italian Sausage Shakshuka

Method10 steps

1. 1

   Prep the Ingredients

   处理食材

   Remove the casings from the Italian pork sausage; dice the onion; julienne the bell pepper.

   将意式猪肉香肠去肠衣备用；洋葱切小丁；甜椒切细丝。

   ⏱5 min

   • 💡 Removing the casings makes it easier to crumble the sausage into bits.香肠去肠衣后更容易炒散成肉碎
   
2. 2

   Heat the Oil

   热油

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

   在宽口平底锅中倒入 10ml - 15ml 橄榄油，中火加热。

   ⏱1 min

   • 💡 Make sure the bottom of the pan heats evenly.确保锅底均匀受热
   
3. 3

   Brown the Meat

   煎炒肉类

   Add the prepared sausage or luncheon meat and stir-fry until the edges turn golden and crispy (if using raw sausage, use a spoon to break it apart and cook until the color changes).

   放入处理好的香肠或午餐肉，翻炒至边缘金黄酥脆（如果使用生香肠，翻炒时用勺子将其捣碎变色）。

   ⏱5 min

   • 💡 Slight charring brings out the aroma of the rendered fat.煎至微焦能激发油脂香气
   
4. 4

   Sauté the Vegetables

   炒制蔬菜

   Add the diced onion and julienned bell pepper to the pan and stir-fry with the meat for 4 - 5 minutes, until the vegetables soften and the onion turns translucent.

   将洋葱丁和甜椒丝加入锅中与肉一起翻炒，持续翻炒 4 - 5 分钟，直到蔬菜变软，洋葱呈半透明状。

   ⏱5 min

   • 💡 Softened vegetables are key to letting the sauce absorb flavor.蔬菜炒软是酱汁入味的关键
   
5. 5

   Simmer the Sauce

   熬制酱汁

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

   倒入百味来拿坡里意面酱，搅拌均匀。将火调至中低火，保持微沸炖煮 2 - 3 分钟。（如果酱汁看起来太稠，可以加入 15ml 水）。

   ⏱3 min

   • 💡 A gentle simmer helps the flavors meld together.保持微沸让风味融合
   
6. 6

   Make the Wells

   挖坑准备

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

   用勺子的背面在锅内的酱汁中挖出 3 - 4 个小“坑”。

   ⏱30 sec

   • 💡 The wells should be deep enough to hold the eggs.坑的深度要足以固定鸡蛋
   
7. 7

   Add the Eggs

   加入鸡蛋

   Carefully crack each egg into a well.

   依次小心地将鸡蛋打入每个坑中。

   ⏱1 min

   • 💡 Be gentle to avoid breaking the yolks.动作要轻，避免蛋黄破裂
   
8. 8

   Steam the Eggs

   焖煮溏心蛋

   Cover the skillet with a pot lid and steam the whites until set. Wait 3 - 5 minutes. Note: Check frequently. This step is done when the whites are opaque and set, but the yolks still wobble gently when you shake the pan (runny yolk stage).

   盖上平底锅的盖子，利用蒸汽焖熟蛋白。等待 3 - 5 分钟。注意：请频繁检查状态。当蛋白变得不透明且凝固，但轻轻摇晃平底锅时蛋黄仍能晃动（溏心状态）时即可结束这一步。

   ⏱4 min

   • 💡 This is the most critical step; the heat determines how runny the yolk will be.这是最关键的一步，火候决定蛋黄的流心程度
   
9. 9

   Final Seasoning

   最后调味

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

   关火。根据个人喜好撒上磨碎的帕马森干酪、新鲜欧芹或干辣椒碎。

   ⏱30 sec

   • 💡 The cheese melts and tastes better when it meets the heat.干酪遇热融化后风味更佳
   
10. 10

    Serve and Enjoy

    出锅享用

    Bring the skillet directly to the table and serve with crusty bread to dip into the yolks and sauce.

    将平底锅直接端上桌，配以硬壳面包蘸取蛋黄与酱汁食用。

    ⏱30 sec

    • 💡 Toast the bread until crispy for best results.建议面包复烤至酥脆