Crispy Farm Eggs Recipe

Crispy Farm Eggs Directions

1. 1

   Prepare the Shakshuka Sauce

   In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until soft, about 5 minutes.

2. 2

   Add Aromatics

   Stir in the minced garlic, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.

3. 3

   Add Tomatoes

   Pour in the canned diced tomatoes and bring to a simmer. Let it cook for about 10 minutes, stirring occasionally.

4. 4

   Cook the Eggs

   Make small wells in the sauce and crack the eggs into each well. Cover and cook for 5-7 minutes, or until the eggs are set to your liking.

5. 5

   Prepare the Polenta

   Meanwhile, in a separate pot, bring 4 cups of water to a boil. Slowly whisk in the polenta. Reduce heat and cook, stirring frequently, for about 10-15 minutes until creamy.

6. 6

   Make Cardamom Schug

   In a small pan, lightly toast the cardamom pods until fragrant. Grind them into a powder and mix with chopped cilantro. Serve as a topping.

7. 7

   Serve

   Spoon the creamy polenta onto plates, top with shakshuka eggs, and drizzle with the cardamom schug.