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Polenta with bell pepper and tomato sauce, baby spinach and eggs sunny-side up

Servings 4 -6

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Heat olive oil in a pan and fry the eggs.
  4. Serve polenta topped with tomato sauce, baby spinach and eggs.