Shakshuka with Leftover Polenta | Cook Smarts

Ingredients

• 3 cloves Garlic, minced
• 1 Onions, diced
• 3 Jalapenos, seeds removed and diced ((sub 1 green pepper))
• 2 ribs Celery, diced
• 1/4 bunch Parsley, chopped
• 1 1/2 Tbsp Cooking oil
• 1 Diced tomatoes (28 oz / 794 g can)
• 1/2 tsp Cumin
• 1/2 tsp Paprika
• 1/2 tsp Chili powder
• 1/2 tsp Salt
• 6 Eggs
• ~2 cups Leftover polenta (from Mon)
• 2 Tbsp Sherry or red wine vinegar
• 2 tsp Dijon mustard
• 1 Tbsp Maple syrup
• 3 Tbsp Cooking oil
• to taste Salt and pepper
• 4 oz Mixed greens