Shakshuka with Leftover Polenta
and mixed green salad with sherry vinaigrette
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.
Ingredients
- 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
- 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
Prep
- Garlic / Onions / Jalapenos / Celery / Parsley - Prep as directed. (Can be done up to 3 days ahead of time)
- 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)
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Make
- 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.
- Add in diced tomatoes with cumin, paprika, chili powder, and salt. Mix everything through. Saute for ~4 minutes.
- Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
- Heat up leftover polenta. Spoon shakshuka over polenta and garnish with parsley. Toss greens with vinaigrette. Enjoy on the side!
Nutrition Facts
Reviews
Ratings
28 reviews
This was really good. I didn't have any polenta so I used couscous. Nice flavours. I simmered my tomatoes (I only used fresh tomatoes) for 10-15 mins before adding the eggs which took maybe 10 minutes to cook. We had some leftover sauce that I ended up adding to jarred spaghetti sauce the next night and that added a nice flavour.
0 HelpfulMeh. Overwhelmed by the tomato flavor. Didn’t have onion so used shallot. Would not make again.
0 HelpfulWow 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)?
0 Helpful