Baked Eggs with Cajun Polenta

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 170 g smoked andouille sausage, cut into 1 cm pieces.
• 1 green bell pepper, chopped
• 2 stalks celery, chopped + 0.5 cup celery leaves
• 4 green onions, chopped
• 3 cloves garlic, finely chopped
• 1.5 tsp Cajun seasoning + extra for filing
• 1 box (750 g) of pureed tomatoes
• 1 package 450g of prepared polenta, cut into 8 circles
• 8 large eggs
• 2 tbsp chopped fresh parsley

Preparation:

1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the andouille and cook for about 3 minutes. Add the bell pepper and celery stalks, stir, and cook until softened, 3-4 minutes. Add the green onions, garlic, and Cajun seasoning and cook until softened, about 30 seconds. Pour in the tomatoes and 1/4 cup water; add 1/2 teaspoon salt and a few freshly ground black pepper. Bring to a simmer and cook until slightly thickened, 8-10 minutes.
2. Meanwhile, preheat the oven to broil. Brush the polenta slices on both sides with the remaining 1 tablespoon olive oil and place them on a baking sheet. Broil until crispy around the edges, 10-12 minutes.
3. Using the back of a spoon, make 8 wells in the tomato sauce for the eggs. Crack the eggs into the wells, cover, and simmer until the whites are set but the yolks are still runny, 6-8 minutes. Sprinkle with parsley, celery leaves, and Cajun seasoning to taste. Serve with polenta.