Accueil Recettes Breakfasts Poached Eggs (Shakshouka) and Polenta Fries Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Poached Eggs (Shakshouka) and Polenta Fries Table des matières Introduction Ingrédients Préparation FAQ Nutrition Commentaires Par : Hubert Cormier, Ph.D., docteur en nutrition Préparation 25 min Cuisson 45 min Réfrigération 12 h Congélation 0 min 6 servings Worth the effort (moderate) Table des matières Introduction Ingrédients Préparation FAQ Nutrition Commentaires Restrictions alimentaires Catégories Breakfasts Thématiques Brunch Tu aimes? Tu partages! 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. Tu aimes? Tu partages! 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. Ingrédients Passer en mode cuisine Métrique Impérial Polenta fries Vegetable broth - 2 cups 500 mL À découvrir! Fine cornmeal - ¾ cup 120 g À découvrir! Parmesan cheese, grated - ½ cup 50 g À découvrir! Fresh parsley (stems and leaves) - 1 cup 65 g À découvrir! Olive oil - 2 tablespoons 30 mL À découvrir! Poached eggs (shakshouka) Onion, finely chopped - 1 1 À découvrir! Vegetables of choice (zucchini, eggplant, bell pepper, etc.) - 2 cups 300 g À découvrir! Olive oil - 2 tablespoons 30 mL À découvrir! Garlic cloves, finely chopped - 3 3 À découvrir! Chili powder - 3 tablespoons 45 mL À découvrir! Paprika - 2 tablespoons 30 mL À découvrir! Ground cumin - 1 tablespoon 15 mL À découvrir! Diced tomatoes - 1 can 796 mL À découvrir! Hot sauce - To taste To taste À découvrir! Eggs - 6 to 12 6 to 12 À découvrir! Parmesan cheese shavings - ½ cup 50 g À découvrir! Fresh parsley, coarsely chopped - ¼ cup 15 g À découvrir! Salt and pepper - To taste To taste À découvrir! Avantages exclusifs Pour une expérience 100 % sans pub, abonne-toi à BPT+ Devenir membre BPT+ Avantages exclusifs Pour une expérience 100 % sans pub, abonne-toi à BPT+ Devenir membre BPT+ Préparation Passer en mode cuisine Polenta (to make the day before) Étape 1 In a medium-sized pan, bring to a boil the vegetable broth. Étape 2 Meanwhile, line a 20 x 20 cm (8 x 8″) square mold with parchment paper, leaving the ends hang off the edges. Étape 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. Étape 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 Étape 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. Étape 6 Incorporate the diced tomatoes. Season with salt and pepper. Bring to a boil and let simmer over low heat for 20 minutes. Étape 7 Meanwhile, unmold the polenta. Cut into 12 sticks to make the fries. Étape 8 In another non-stick skillet, heat a bit of oil. Brown the polenta fries on each side. Set aside. Étape 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. Étape 10 Garnish with fresh basil leaves. Serve with the crispy polenta fries. Explore Bon pour toi Around the world Breakfasts Economical Gluten-free Nut-free Peanut-free The best brunch recipes Vegetarian Tu veux enregistrer ou imprimer cette recette? Entre ton adresse et nous t’enverrons cette recette par courriel. En prime, tu recevras d’autres succulentes recettes toutes les semaines! Envoyer Tu aimes? Tu partages!
