Polenta with Spicy Baked Eggs

Chef Jody Adams makes a mean breakfast. This dish has it all - warmth, spice, texture and splashes of color. And the presentation is beyond inviting. After this shoot, we all sat around a table with Jody, enjoyed our own individual soul-satisfying serving and had a nice chat. A good day indeed.

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Middle Eastern Shakshuka Eggs/ Serve over toast or Polenta
1/4 cup oil
1 onion
salt and pepper
4 garlic cloves
1 tsp paprika
1/4 red pepper flakes
2 oz spicy sausage
1 roasted pepper, julienne
1 tomato
1/2 cup Polenta
1 & 1/2 cup milk
1 cup cheese
Eggs sunny side up with sauce steaming the eggs. Garnish with spicy cured meat.