Home Recipes Breakfasts Poached Eggs (Shakshouka) and Polenta Fries Poached Eggs (Shakshouka) and Polenta Fries Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D. in nutrition Preparation 25 min Cooking 45 min Refrigeration 12 h Freezing 0 min 6 servings Worth the effort (moderate) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Breakfasts Thematics Brunch Poached Eggs (Shakshouka) and Polenta Fries Eggs and Tomato Sauce, The Best Combo! Popular dish in numerous brunch restaurants, poached eggs in tomato sauce (shakshouka) are a must-try! For this recipe, we made polenta fries to go with the shakshouka so you can dip these small wonders in the egg yolk and tomato sauce. However, it’s better to make your fries the day before. Then, the next day, simply cook them to make them crispy. This recipe is simple and only necessits a few basic ingredients. Your family or guests will be impressed by this fragrant dish when placed before them in the center of the table. If you have leftover tomato sauce, do not hesitate to make a full meal out of this shakshouka. Simply add pastas or a cereal with a source of protein such as legumes or poultry. Polenta fries can be kept in the freezer for a few months. SIMPLY DELICIOUS: For an interesting twist, try this green shakshouka. Bonà savoir How to maximize the spices' flavours? Did you know spices contain essential oils? These molecules are stimulated when exposed to heat. Indeed, most spices reveal their true colour when heated for a few minutes. This process can be done dry (so without a greasy substance) or with a bit of oil. Ingredients Metric system Imperial system Polenta fries Vegetable broth - 2 cups 500 mL To discover! Fine cornmeal - ¾ cup 120 g To discover! Parmesan cheese, grated - ½ cup 50 g To discover! Fresh parsley (stems and leaves) - 1 cup 65 g To discover! Olive oil - 2 tablespoons 30 mL To discover! Poached eggs (shakshouka) Onion, finely chopped - 1 1 To discover! Vegetables of choice (zucchini, eggplant, bell pepper, etc.) - 2 cups 300 g To discover! Olive oil - 2 tablespoons 30 mL To discover! Garlic cloves, finely chopped - 3 3 To discover! Chili powder - 3 tablespoons 45 mL To discover! Paprika - 2 tablespoons 30 mL To discover! Ground cumin - 1 tablespoon 15 mL To discover! Diced tomatoes - 1 can 796 mL To discover! Hot sauce - To taste To taste To discover! Eggs - 6 to 12 6 to 12 To discover! Parmesan cheese shavings - ½ cup 50 g To discover! Fresh parsley, coarsely chopped - ¼ cup 15 g To discover! Salt and pepper - To taste To taste To discover! Preparation Switch to cook mode Polenta (to make the day before) Step 1 In a medium-sized pan, bring to a boil the vegetable broth. Step 2 Meanwhile, line a 20 x 20 cm (8 x 8″) square mold with parchment paper, leaving the ends hang off the edges. Step 3 Pour the polenta into a bowl and whisk vigorously for a few minutes until the preparation thickens. Add the parmesan and parsley. Season with salt and pepper. Step 4 Using a hand blender, mix the polenta preparation until you get a smooth puree. Then, pour into the square mold. Refrigerate overnight. Poached eggs (shakshouka) and polenta fries Step 5 In the morning, start cooking the tomato sauce. In a large non-stick pan, sweat the onion in the olive oil. Add the garlic and spices. Cook 1 more minute. Step 6 Incorporate the diced tomatoes. Season with salt and pepper. Bring to a boil and let simmer over low heat for 20 minutes. Step 7 Meanwhile, unmold the polenta. Cut into 12 sticks to make the fries. Step 8 In another non-stick skillet, heat a bit of oil. Brown the polenta fries on each side. Set aside. Step 9 Using a spoon, make wells in the tomato sauce. Crack the eggs in them and sprinkle parmesan cheese on top. Cover and let simmer 5 minutes or until desired doneness. Step 10 Garnish with fresh basil leaves. Serve with the crispy polenta fries. Like it? Share it!
