Shakshuka with Leftover Polenta
and baby spinach salad with sherry vinaigrette

Name: Shakshuka with Leftover Polenta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 1 Onions, diced; 3 Jalapenos, seeds removed and diced ((sub 1 green pepper)); 2 ribs Celery, diced; 1/4 bunch Parsley, chopped; 1 1/2 Tbsp Cooking oil; 1 Diced tomatoes (28 oz / 794 g can); 1/2 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Chili powder; 1/2 tsp Salt; 6 Eggs; ~2 cups Leftover polenta (from Mon); 2 Tbsp Sherry or red wine vinegar; 2 tsp Dijon mustard; 1 Tbsp Maple syrup; 3 Tbsp Cooking oil; to taste Salt and pepper; 4 oz Baby spinach

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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

Sauteed Fall Vegetables with Chickpeas and Raisin Vinaigrette

Ingredients

Metric

Servings:

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

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 spinach with vinaigrette. Enjoy on the side!

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