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Shakshuka with Parmesan Polenta

Eggs are poached in a delectable mixture of veggies and spices and served over Parmesan cheese flavored polenta.

Course Main Course
Cuisine American
Keyword brunch, dinner, eggs, lunch, parmesan, polenta, Shakshuka
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4
Calories 402 kcal
Author Lyuba Brooke

Ingredients

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

Shakshuka

  • 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
US Customary - Metric

Instructions

Polenta:

  1. Combine water, broth, and salt in a medium sauce pot. Mix it and bring to boil.

  2. Add dry cornmeal/polenta and let it boil for a minute or so whole slowly stirring.

  3. Lower the heat to low, cover and let coon until thick and creamy. Stir often to ensure even cooking.

  4. A few minutes before polenta is done, stir in freshly grated Parmesan cheese. Stir to let it melt and mix in.

  5. Take off heat.

Shakshuka:

  1. Dice onion, bell pepper, and tomatoes. Crush and mince garlic cloves.

  2. Preheat a large cooking pan over medium heat and add olive oil. 

  3. Add diced onion and bell pepper and cook until onion is transparent. 

  4. Add tomatoes and garlic. Stir and cook for a few minutes. 

  5. 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.

  6. 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.

  7. Spoon some cooked polenta into a bowl and add shakshuka with egg of top.

  8. You can add a little more Parmesan cheese when serving.

Recipe Notes

Note:

This recipe is made with fresh tomatoes but you can substitute a 28 oz. can of diced of crushed tomatoes.

Nutrition Facts
Shakshuka with Parmesan Polenta
Amount Per Serving
Calories 402 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 172mg57%
Sodium 813mg35%
Potassium 818mg23%
Carbohydrates 46g15%
Fiber 7g29%
Sugar 10g11%
Protein 16g32%
Vitamin A 3620IU72%
Vitamin C 67mg81%
Calcium 211mg21%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.