Baked Eggs with Cajun Polenta
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 26 G., saturated fats 7 G., proteins 25 G., carbohydrates 32 G., fiber 5 G., cholesterol 398 mg, sodium 1117 mg, sugar 11 G.
Calories 460, total fat 26 G., saturated fats 7 G., proteins 25 G., carbohydrates 32 G., fiber 5 G., cholesterol 398 mg, sodium 1117 mg, sugar 11 G.
A delicious, healthy, and nutritious dish packed with fiber, protein, and essential carbohydrates. Make it for breakfast or dinner and enjoy the delicious flavor imparted by the Cajun seasoning. To prepare this dish, you'll need the largest skillet you own, one that will accommodate four servings. The eggs are baked on a bed of seared andouille sausage in a tomato sauce with celery, bell peppers, and onions. Sprinkle the finished dish with fresh parsley and celery leaves and serve with toasted polenta slices instead of bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons extra-virgin olive oil
- 170 g smoked andouille sausage, cut into 1 cm pieces.
- 1 green bell pepper, chopped
- 2 stalks celery, chopped + 0.5 cup celery leaves
- 4 green onions, chopped
- 3 cloves garlic, finely chopped
- 1.5 tsp Cajun seasoning + extra for filing
- 1 box (750 g) of pureed tomatoes
- 1 package 450g of prepared polenta, cut into 8 circles
- 8 large eggs
- 2 tbsp chopped fresh parsley
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Recipes with similar ingredients: kupaty (fried sausages), sweet pepper, celery, green onions, garlic, Cajun seasoning, pureed tomatoes, polenta, eggs, parsley
Cooking the dish according to the recipe:
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the andouille and cook for about 3 minutes. Add the bell pepper and celery stalks, stir, and cook until softened, 3-4 minutes. Add the green onions, garlic, and Cajun seasoning and cook until softened, about 30 seconds. Pour in the tomatoes and 1/4 cup water; add 1/2 teaspoon salt and a few freshly ground black pepper. Bring to a simmer and cook until slightly thickened, 8-10 minutes.
- Meanwhile, preheat the oven to broil. Brush the polenta slices on both sides with the remaining 1 tablespoon olive oil and place them on a baking sheet. Broil until crispy around the edges, 10-12 minutes.
- Using the back of a spoon, make 8 wells in the tomato sauce for the eggs. Crack the eggs into the wells, cover, and simmer until the whites are set but the yolks are still runny, 6-8 minutes. Sprinkle with parsley, celery leaves, and Cajun seasoning to taste. Serve with polenta.
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