Shakshuka with Leftover Polenta
and baby spinach 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.
Smarts: Not a polenta fan? This dish is great with grains or bread.
Dependency
Tags
Proteins
Cuisines
Ingredients
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
Calories
420
Just a moment...
% Daily Value
Total Fat
25g
39%
Just a moment...
Saturated Fat
6g
28%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
283mg
94%
Just a moment...
Sodium
947mg
39%
Just a moment...
Total Carbohydrate
36g
12%
Just a moment...
Dietary Fiber
7g
30%
Just a moment...
Sugars
18g
Just a moment...
Protein
17g
Just a moment...
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)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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!
Nutrition Facts
Amount Per Serving
Calories
420
Just a moment...
% Daily Value
Total Fat
25g
39%
Just a moment...
Saturated Fat
6g
28%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
283mg
94%
Just a moment...
Sodium
947mg
39%
Just a moment...
Total Carbohydrate
36g
12%
Just a moment...
Dietary Fiber
7g
30%
Just a moment...
Sugars
18g
Just a moment...
Protein
17g
Just a moment...
Reviews
Ratings
0 reviews