Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Shakshuka with Leftover Polenta
and baby spinach 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.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
Baby Spinach 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
  • Baby spinach - 4 oz

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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 spinach with vinaigrette. Enjoy on the side!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings


0 reviews