Cajun Baked Eggs with Polenta

Eat eggs for dinner! They're one of the few foods that contain vitamin D, which helps protect your bones.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil

6 ounces fully cooked smoked andouille sausage, cut into 1/2-inch chunks

1 green bell pepper, chopped

2 stalks celery, chopped, plus 1/2 cup celery leaves

4 scallions, chopped

3 cloves garlic, finely chopped

1 1/2 teaspoons Cajun seasoning, plus more for topping

1 26-ounce box strained tomatoes

Kosher salt and freshly ground pepper

1 16-ounce tube polenta, sliced into 8 rounds

8 large eggs

2 tablespoons chopped fresh parsley


  1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the andouille and cook until lightly browned, about 3 minutes. Add the bell pepper and celery, toss to coat and cook until softened, 3 to 4 minutes. Stir in the scallions, garlic and Cajun seasoning and cook until slightly softened, about 30 seconds. Pour in the tomatoes and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes.
  2. Meanwhile, preheat the broiler. Brush the polenta slices on both sides with the remaining 1 tablespoon olive oil; arrange on a baking sheet. Broil until crisp around the edges, 10 to 12 minutes.
  3. Using the back of a spoon, make 8 spaces in the tomato sauce for the eggs. Crack in the eggs, cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes. Top with the parsley, celery leaves and more Cajun seasoning. Serve with the polenta.