Spiced Shakshuka With Goat Cheese Polenta #Ragu
photo by curlykcook
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 15 ounces garbanzo beans, drained, rinsed and patted dry
- 1 tablespoon extra virgin olive oil
- 1 3⁄4 teaspoons fine sea salt, divided use
- 5 cups water
- 1 cup fine cornmeal
- 1 1⁄2 teaspoons fine sea salt
- 3 ounces goat cheese
- 2 tablespoons butter
- 45 ounces Ragú® Pasta Sauce, old world style traditional sauce
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon red pepper flakes
- 6 eggs
- 2 tablespoons fresh cilantro or 2 tablespoons fresh parsley leaves
directions
- 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.
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