Spiced Shakshuka with Goat Cheese Polenta

Name: Spiced Shakshuka with Goat Cheese Polenta
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Tunisian & Sahel
Ingredients: 15 oz garbanzo beans; 1 tbsp extra virgin olive oil; 1.75 tsp fine sea salt; 5 cup water; 1 cup fine cornmeal; 1.5 tsp fine sea salt; 3 oz goat cheese; 2 tbsp butter; 45 oz Ragu(R) Pasta Sauce; 0.5 tsp smoked paprika; 0.5 tsp red pepper flakes; 6 eggs; 2 tbsp fresh cilantro

Oven-roasted goat, chickpeas and cornmeal, warmed with smoked paprika, a Tunisian dish. Finish with tomato sauce and poached egg.

1 hr · Serves 6 · Medium

Method

Start cooking mode

Time: Cook 60 min · 60 min total
Difficulty: medium

1
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.
2
Roast in oven until golden brown and crispy, about 30 minutes. Bring water to a boil in a medium pot over medium-high heat.
30 min
3
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.
3 min
4
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.
30 min
5
Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.
6
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.
5 min
7
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.