Spiced Shakshuka With Goat Cheese Polenta #Ragu

Name: Spiced Shakshuka With Goat Cheese Polenta #Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Ragu(R) 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

Servings: persons

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 Ragu(R) 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

1
Preheat oven to 400 degrees F.
2
Spread out dry garbanzo beans on baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of the sea salt.
3
Roast in oven until golden brown and crispy, about 30 minutes.
4
Bring water to a boil in a medium pot over medium-high heat.
5
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.
6
Turn heat to low, and let cook uncovered for 30 minutes, whisking often.
7
Remove pot of cooked polenta from heat. Stir in crumbled goat cheese and butter. Mix well.
8
Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.
9
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.
10
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.

1757

kcal

Calories

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Spiced Shakshuka With Goat Cheese Polenta #Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!