Simple and delicious dish that is perfect to serve any time of the day. This homemade Shakshuka with Parmesan Polenta is so versatile, it can be served for breakfast, brunch, and even dinner. Eggs are poached in a delectable mixture of veggies and spices and served over Parmesan cheese flavored polenta.
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I’m walking down memory lane today, thinking about all the wonderful food I eat every time I travel to New York.
It’s been a couple of years since I was in NY and I miss all the tasty places where I like to eat. I also think about the placed I haven’t tried yet. My mom and my sister have been going there quite often in the last couple of years but they don’t take the full advantage of the food scene. To be honest, I’m quite jealous.
If I were to go to NY, I don’t even know what I would eat first. Food scene changes so fast there, but always delicious and memorable. One of my most memorable food adventures was when I met the Brooklyn Baking Barons. Their Honey Whiskey Cake is unforgettable! Last time I ordered one, I nearly ate the whole thing myself.
The cake is not the only thing that impressed me when I met the boys. I visited one of their pop up brunches in Brooklyn and that was the first time I tried Shakshuka. Before that, I’ve heard about this dish but never got the pleasure of trying it. Tony and Chris served their Shakshuka over some polenta and it was a delicious combination. Even though I knew that I could never recreate Tony’s grandmother’s Shakshuka recipe, I had to learn how to make this dish for myself. I love how simple it is and that it can be served any time of the day. Eggs for dinner? No problem!
Shakshuka with Parmesan Polenta
- 2 cups water
- 2 cups vegetable broth low sodium
- 1 cup dry cornmeal/polenta
- 1/2 cup fresh grated Parmesan cheese
- Salt to taste
- 2 tbsp olive oil
- 1 yellow onion
- 1 large red bell pepper
- 6 tomatoes on a vine
- 4 garlic cloves
- 3 tbsp tomato sauce
- 1 tsp sugar
- 1 1/2 tsp paprika
- 1/2 tsp cayenne pepper more or less per taste
- 1 tsp cumin
- salt to taste
- 4 eggs
Combine water, broth, and salt in a medium sauce pot. Mix it and bring to boil.
Add dry cornmeal/polenta and let it boil for a minute or so whole slowly stirring.
Lower the heat to low, cover and let coon until thick and creamy. Stir often to ensure even cooking.
A few minutes before polenta is done, stir in freshly grated Parmesan cheese. Stir to let it melt and mix in.
Take off heat.
Dice onion, bell pepper, and tomatoes. Crush and mince garlic cloves.
Preheat a large cooking pan over medium heat and add olive oil.
Add diced onion and bell pepper and cook until onion is transparent.
Add tomatoes and garlic. Stir and cook for a few minutes.
Lower the heat to low and add tomato sauce, salt, sugar, paprika, cayenne pepper, dry parsley, and cumin. Stir, cover and simmer for 15-20 minutes. Stir occasionally to ensure even cooking.
Crack eggs on top of veggies and season them with some salt and dry parsley. Cover the pan with a lid and cook for 7-10 minutes, until the egg white is cooked. You can cook more or less depending on how runny you like your eggs.
Spoon some cooked polenta into a bowl and add shakshuka with egg of top.
You can add a little more Parmesan cheese when serving.
This recipe is made with fresh tomatoes but you can substitute a 28 oz. can of diced of crushed tomatoes.
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