Spiced Shakshuka With Goat Cheese Polenta Ragu Recipes

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.

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.

Steps:

• Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
• Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.