Poached Eggs in Tomato Sauce over Polenta
Prep time
Cook time
Poached eggs floating in a spicy tomato sauce over a pool of cheesy polenta.
Serves: 3-6 servings
  • 1 can store bought tomato sauce
  • 1 large can diced tomatoes with liquid
  • 1 onion
  • 5-8 mushrooms chopped
  • 2 tb garlic (or to taste)
  • Italian seasoning
  • Cayenne pepper
  • Salt and Pepper
  • 1 cup cornmeal
  • 1 cup milk
  • 1½-2½ cups water
  • ½-1½ cups shredded cheese
  • 3-5 eggs
  1. Make homemade tomato sauce. Season and spice to taste. Simmer 15-20 minutes.
  2. Crack eggs onto top of simmering sauce, cover and cook five minutes. Serve immediately with polenta.
  3. Make polenta:
  4. Whisk cornmeal, milk and 1 cup of water together in pot. Over low-med heat bring up to bubbling stirring often. Continue cooking over low whisking every few minutes. Add water slowly as needed to keep consistency thick but still liquidy. Cook for 10-30 minutes to desired consistency adding water or milk as desired.
  5. Remove from heat, season and stir in shredded cheese til combined.
Recipe by The Adventure Bite at https://theadventurebite.com/poached-eggs-in-tomato-sauce-aka-shakshuka/