Healthy Polenta, Meatless Sausage and Eggs with Shakshuka Sauce

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This is a healthy and flavorful spin off of eggs Benedict. I came up with the idea when I had some leftover Shakshuka sauce and some polenta. If you haven’t tried Shakshuka you should. Its a Middle Eastern dish: Eggs poached in a spiced stew of tomatoes and green peppers and/or onions. Here, I have used the sauce to top the poached egg instead of the traditional Shakshuka method of poaching the eggs in the sauce.

As shown here, I use either Canadian Bacon or Meatless sausage patties. I prefer the sausage patties as the Canadian bacon flavor gets a bit lost with the Shakshuka’s vibrant spices.

  • 8 slices prepared plain polenta (18oz tube)  I buy mine at Trader Joe’s
  • 2 tsp. Olive Oil, divided
  • Morningstar Breakfast Patties (8 patties) (Or Trader Joe’s Meatless Breakfast Sausage Patties or Canadian Bacon Slices
  • 8 large eggs
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup fresh Italian (flat-leaf) parsley
  • Shakshuka Sauce, made ahead of time

Fill a 4 egg poaching pan with 1/2 inch water and set on the stove. Do not turn on heat yet. Below is the poaching pan I use, poaching eggs the traditional way is tedious. This pan is a game changer! Perfect poached eggs without the hassle. For my other favorite kitchen gadgets see this post here for kitchen gadgets that will help you eat healthier.

Put Shakshuka sauce in a saucepan and over medium-low heat, warm it up.

Trim ends from polenta. Cut polenta crosswise into 8 slices, each about 3/4-inch thick.

Coat two skillets with 1 tsp. olive oil each. (I prefer to use a pan that is manufactured without harmful chemicals.)

Heat skillets over medium heat until hot. To one skillet, add polenta slices and fry 8 to 10 minutes or until lightly browned, turning once. In the other skillet, add frozen sausage patties. Cook 9 minutes, turning occasionally. Or if using Canadian Bacon, add Canadian bacon to the pan and let it cook for 2 to 3 minutes. Flip the Canadian bacon over with a spatula and cook the other side for another 2 to 3 minutes, until fully heated through.

About 3 minutes into the polenta cooking time turn the heat on to medium under the egg poaching pan and bring to a simmer. Crack an egg into each cup, cover the pan and cook to the desired doneness, 3 to 5 minutes; repeat to make 8 poached eggs.

For each serving, place one polenta slice on plate, top with one sausage patty, then with one egg. Spoon warm shakshuka tomato mixture over each, dividing evenly. Sprinkle with cheese and parsley; serve.