I spent the last weeks in India and feasted on lots of delicious Indian food (more on that later), but today I wanted just something different and was ready to try something new.
This recipe combines proteins, great carbs, vitamins, iron and so many other important nutrients in one dish and makes for one balanced meal. Because I like simple but good dishes it’s also easy and quick to prepare. Makes a perfect lunch or dinner.
Sweet corn polenta marries a delicious tomato sauce, is adorned with baby spinach and eventually graced with an egg sunny-side up. Please enjoy!
Polenta with bell pepper and tomato sauce, baby spinach and eggs sunny-side up
- 350 grams polenta (I used instant polenta)
- 1,5 l vegetable broth
- 1 red bell pepper, finely cubed
- 1 medium-sized onion, finely chopped
- 4 tomatoes, cubed
- 2 garlic cloves, finely minced
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1/2 tsp paprika powder
- 1 glas/can canned tomatoes
- 1 tsp oregano
- grated peel of 1 organic lemon
- 125 grams baby spinach
- 4-6 organic, free-range eggs
- Salt and black pepper
Bring vegetable broth to a boil in a pot and slowly whisk in the polenta. Let it come to a boil, then take off of heat, cover and let it sit for 5 minutes.
In the meantime heat olive oil in a pan and add cumin seeds. Add onions and garlic and fry until translucent. Add bell pepper, tomatoes, canned tomatoes and spices. Stir well, cover and let simmer for about 10 minutes. Add lemon peel.
Heat olive oil in a pan and fry the eggs.
Serve polenta topped with tomato sauce, baby spinach and eggs.