Shakshuka & Polenta
What do you serve with shakshuka?
Serve shakshuka with creamy polenta made from a roll of San Gennaro Traditional Italian Polenta. The eggs poach for 5 to 8 minutes in a tomato sauce with zucchini, cumin and smoked paprika, and feta, parsley and avocado go on top.
The short version: this Shakshuka Recipe is a popular Middle Eastern breakfast with poached eggs in a spicy tomato sauce. It's easy! Serve it alongside creamy polenta.
The extended version: Shakshuka is a classic and popular Middle Eastern breakfast recipe made from simple ingredients. This dish has a rich, spicy tomato base that cooks into a thick sauce with a mixture of onions, bell peppers, and common Middle Eastern spices such as cumin, cayenne, and paprika. Then, eggs are poached in the deepened stew-like tomato sauce for a one-pan breakfast. Top it off with a sprinkle of feta, greens, and sliced avocado. Finally, serve this breakfast stew alongside a bowl of creamy polenta for a cozy breakfast.
This traditional Shakshuka recipe makes a savory breakfast or dinner (we won't judge!)! It's bursting with Middle Eastern flavors and tasty eggs cooked in one pan! Use a bowl of creamy polenta to accompany this rich spicy sauce and gooey runny eggs.
Also, this is one of those breakfast recipes that is doable for dinner. Go for it! We won't tell.
Ingredients
Shakshuka
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and diced
- ¼ teaspoon salt, + more to taste
- ¼ teaspoon black pepper, + more to taste
- 1 small zucchini, sliced into quarter moons
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 28-ounce can crushed tomatoes
- 1 6-ounce can tomato paste
- 3 to 5 eggs
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, thinly sliced
- Microgreens for garnish, optional
Creamy Polenta
- 1 roll San Gennaro Traditional Italian Polenta
- 1 Tablespoon olive oil or butter
- 1 cup chicken or vegetable stock
Method
Heat the oil over medium heat in a 12-inch skillet. Add the onion, red pepper, salt, and pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
Reduce the heat to medium-low and add the zucchini, garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and tomato paste. Simmer for 15 minutes until the sauce is thickened.
Meanwhile make the creamy polenta. See our Creamy Polenta recipe.
When the sauce is thickened and well-seasoned, make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
Season with salt and pepper to taste and sprinkle with the feta, parsley and avocado.
Serve with creamy polenta.
