Spiced Shakshuka With Goat Cheese Polenta Ragu Recipes
SPICED SHAKSHUKA WITH GOAT CHEESE POLENTA #RAGU
"Ragú® Recipe Contest Entry" Shakshuka is a dish of eggs poached in tomato sauce and spices. My recipe is Mediterranean-inspired, with a shakshuka made easily with delicious Ragu sauce, served over creamy homemade goat cheese polenta, and topped with crispy roasted garbanzo beans.
Provided by curlykcook
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Spread out dry garbanzo beans on baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of the sea salt.
- Roast in oven until golden brown and crispy, about 30 minutes.
- Bring water to a boil in a medium pot over medium-high heat.
- Pour cornmeal in slowly, stirring with a wire whisk. Add remaining 1 and 1/2 teaspoons sea salt. Whisk for 3 minutes as it thickens.
- Turn heat to low, and let cook uncovered for 30 minutes, whisking often.
- Remove pot of cooked polenta from heat. Stir in crumbled goat cheese and butter. Mix well.
- Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.
- Break an egg into a cup. Hold the cup close to the pan and pour it gently into the simmering sauce. Repeat with the remaining 5 eggs. Cover the pan and let simmer until the whites of the eggs are set, about 5 minutes. Remove eggs from pan with a large spoon.
- To serve, spoon goat cheese polenta into a bowl and top with tomato sauce and poached egg. Sprinkle with roasted garbanzo beans and fresh cilantro or parsley leaves. Serve immediately.
Nutrition Facts : Calories 336.1, Fat 16.7, SaturatedFat 7.4, Cholesterol 207.4, Sodium 1662.9, Carbohydrate 32.6, Fiber 4.7, Sugar 0.7, Protein 14.6
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