Last night Faye requested a hearty breakfast for in the morning. Shakshouka with polenta proved to be a substantial enough meal. Shakshouka recipes are rather ubiquitous these days but that doesn’t diminish the deliciousness of the dish. It is one I never tire of and revisit frequently.
Meal preparation began with cooking the polenta at a low simmer, stirring it occasionally and adding hot water as needed. It was seasoned simply with butter, kosher salt and black pepper.
While the polenta was simmering I sautéed onion, garlic, red (Fresno) chili pepper, green bell pepper and celery in olive oil.
When the onions and peppers had softened a bit I added kosher salt and chopped spinach.
When the spinach had wilted after cooking under a lid for a few minutes I added canned crushed tomatoes and let it heat to a simmer under a lid.
The sauce was seasoned with dried herbs: basil, tarragon, marjoram, cayenne pepper, black pepper
Eggs were added to the simmering tomato sauce and a little salt sprinkled on the eggs.
The eggs poached on low heat in the sauce under a lid to the desired amount of doneness and fresh parsley and French tarragon were sprinkled on top.
Can’t beat this for a delicious substantial meal.