shakshuka recipe with polenta

When your everyday dinners need a pick-me-up, where do you look for inspiration? We love love love the comment sections here, and we’re excited to kick off a month of reader recipes. First up, Deanna is sharing her version of shakshuka. “It’s a beloved Mediterranean and Middle Eastern meal,” she says, “and I usually have all the ingredients on hand.” Here’s how to make it…

shakshuka recipe with polenta

Tomato–Poached Eggs Over Parmesan Polenta

Deanna, a pediatric intensive care nurse practitioner, first described her go-to recipe in a comment on this post, and we’ve been curious to try it ever since. “I’ve been making this dish for over ten years. I work crazy hours and having a back–pocket dish is great for those nights when I want something quick — but also homemade, healthy and filling.”

You’ll need:

Jarred tomato sauce or crushed tomatoes
Chicken or vegetable broth
Parmesan cheese

Pour some pasta sauce or crushed tomatoes into a shallow frying pan, heated on medium–low. Crack eggs into pan and cover until the egg whites are almost set, about 5 to 8 minutes. “I’ll turn the heat off when the whites are almost set and let it sit covered for a few more minutes so that the eggs can finish cooking in the retained heat,” says Deanna. In a separate sauce pan, make the polenta according to package instructions with broth and stir in some parmesan cheese at the end. Serve tomatoes and eggs over polenta. Finish with salt and coarsely ground fresh pepper, if you’d like. “Dinner, easy as that,” says Deanna.

shakshuka recipe with polenta

Thank you so much for this, Deanna! Sounds delicious.

P.S. More recipes, including classic tomato soup and apple and goat cheese flatbread.

(Photos by Ali Stafford for Cup of Jo. Thanks to Franny Eremin for helping with this series.)