Shakshuka Grits

Servings

2

Cheesy pepper jack grits with a pool of Saturday Sauce, a poached egg, and a bright, tangy topping of cilantro, pickled red onions and pickles.

Ingredients

  • 1 pouch Gritzy Classic stone-ground ready grits
  • 3 tablespoons milk
  • 1 cup shredded pepper jack cheese
  • 2 large eggs
  • 2 tablespoons pickle brine or white vinegar
  • 1 cup Saturday Sauce
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons pickled red onions
  • 2 tablespoons pickles, chopped

Directions

  1. Warm the grits: Warm 1 pouch Gritzy Classic stone-ground ready grits in a saucepan over medium-low heat (or in the microwave). Loosen with 3 tablespoons milk, adding more if needed for a creamy texture.
  2. Add the cheese: Stir in 1 cup of shredded pepper jack cheese until fully melted and combined, and the grits reach your desired temperature. Keep warm over low heat.
  3. Poach the eggs: Bring a small pot of water to a gentle simmer and add 2 tablespoons pickle brine or white vinegar. Create a vortex with your spoon in the water. Crack 2 large eggs into the water one at a time and poach until the whites are set and the yolks are still runny, about 3 to 4 minutes. Lift out with a slotted spoon and set aside.
  4. Build the bowls: Divide the grits between two bowls. Make a divot in the center of each and spoon in 1/2 cup Saturday Sauce in each. Lay a poached egg on top of the sauce.
  5. Top and serve: Finish with 2 tablespoons fresh cilantro, chopped, 2 tablespoons pickled red onions and 2 tablespoons pickles, chopped. Serve right away.
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