Step 1

Heat up a skillet or saute pan that you have a lid for over medium-high heat. Add cooking oil to pan and then garlic, onions, celery and jalapenos to heated oil with a dash of salt. Saute for ~6 minutes, until softened.

Step 2

Add in diced tomatoes with cumin, paprika, chili powder, and salt. Mix everything through. Saute for ~4 minutes.

Step 3

Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.

Step 4

Heat up leftover polenta. Spoon shakshuka over polenta and garnish with parsley. Toss greens with vinaigrette. Enjoy on the side!