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Shakshuka with Leftover Polenta
and mixed green salad with sherry vinaigrette

Active: 30 minTotal: 30 min

Shakshuka is a classic baked Mediterranean egg dish that's great for dinner and brunch. It's full of flavors from the tomatoes and spices, and is lovely spooned over your leftover polenta.
Smarts: Not a polenta fan? This dish is great with grains or bread.



Shakshuka with Polenta:
  • Garlic - 3 cloves, minced
  • Onions - 1, diced
  • Jalapenos - 3, seeds removed and diced ((sub 1 green pepper))
  • Celery - 2 ribs, diced
  • Parsley - 1/4 bunch, chopped
  • Cooking oil - 1 1/2 Tbsp
  • Diced tomatoes (28 oz / 794 g can) - 1
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Eggs - 6
  • Leftover polenta (from Mon) - ~2 cups
Mixed Green Salad with Sherry Vinaigrette:
  • Sherry or red wine vinegar - 2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 1 Tbsp
  • Cooking oil - 3 Tbsp
  • Salt and pepper - to taste
  • Mixed greens - 4 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Garlic / Onions / Jalapenos / Celery / Parsley - Prep as directed. (Can be done up to 3 days ahead of time)
  2. Vinaigrette - Whisk together vinegar, Dijon mustard, maple syrup, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)


  1. Heat up a skillet or saute pan that you have a lid for over medium-high heat. Add cooking oil to pan and then garlic, onions, celery and jalapenos to heated oil with a dash of salt. Saute for ~6 minutes, until softened.
  2. Add in diced tomatoes with cumin, paprika, chili powder, and salt. Mix everything through. Saute for ~4 minutes.
  3. Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
  4. Heat up leftover polenta. Spoon shakshuka over polenta and garnish with parsley. Toss greens with vinaigrette. Enjoy on the side!

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This meal has 27 reviews

Meh. Overwhelmed by the tomato flavor. Didn’t have onion so used shallot. Would not make again.

By: Victoria
Posted: Oct 02, 2017
Diet: Original

Wow the salad was amazing! Struggled to get the eggs cooked to a texture I liked--could there be guidelines included in future iterations of egg recipes (such as "2 minutes for very runny yolk, 3 minutes for partially hardened, and 5 for completely cooked through" or whatever)?

By: Lindsay
Posted: Feb 02, 2015
Diet: Original

I added mushroom (after the onions but before tomatoes), and it was YUM!

By: Kathy
Posted: Jan 28, 2015
Diet: Original

Love egg for dinner!

By: Marta
Posted: Dec 31, 2014
Diet: Original

Yum! Loved the shakshuka. Great spicing.

By: Meryl
Posted: Dec 20, 2014
Diet: Original

This was delicious and different! It's like a twist on huevos rancheros. My eggs took a little longer to cook as well, but they got there eventually. I'd love to make this again - and I think it would be great for brunch.

By: Angela
Posted: Nov 25, 2014
Diet: Original