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.
Parmesan cheese, grated
Fresh parsley (stems and leaves)
Onion, finely chopped
Vegetables of choice (zucchini, eggplant, bell pepper, etc.)
Garlic cloves, finely chopped
Parmesan cheese shavings
Fresh parsley, coarsely chopped
Salt and pepper
In a medium-sized pan, bring to a boil the vegetable broth.
Meanwhile, line a 20 x 20 cm (8 x 8″) square mold with parchment paper, leaving the ends hang off the edges.
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.
Using a hand blender, mix the polenta preparation until you get a smooth puree. Then, pour into the square mold. Refrigerate overnight.
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.
Incorporate the diced tomatoes. Season with salt and pepper. Bring to a boil and let simmer over low heat for 20 minutes.
Meanwhile, unmold the polenta. Cut into 12 sticks to make the fries.
In another non-stick skillet, heat a bit of oil. Brown the polenta fries on each side. Set aside.
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.
Garnish with fresh basil leaves. Serve with the crispy polenta fries.
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.
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