Cajun Baked Eggs with Polenta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 26 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 398 milligrams
- Sodium
- 1117 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 5 grams
- Protein
- 25 grams
- Sugar
- 11 grams
- Total: 40 min
- Active: 40 min
Ingredients
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
Directions
- 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.
- 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.
- 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.