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Shakshuka with Leftover Polenta
and mixed green salad with sherry vinaigrette

Active: 30 min Total: 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.

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Ingredients

Servings:
4
Metric
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
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Prep

  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)

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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (59)
Gluten-free (2)
Paleo (3)
Vegetarian (1)

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.

By: Sara
Posted: Jul 29, 2020
Diet: Original
0 Helpful

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
0 Helpful

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
0 Helpful

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

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

Love egg for dinner!

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

Yum! Loved the shakshuka. Great spicing.

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