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Sweet Potato Shakshuka

Recipe

This Mediterranean dish makes the perfect dinner.

Serves: 4-6 people   |   Prep time: 10 minutes   |   Cooking time: 45 minutes

Mediterranean   |   Main   |   Gluten Free   |   Vegetarian  

  

Ingredients

  • 700g Sweet Potatoes
  • 1 large Onion
  • 3 Garlic Cloves
  • 60ml Olive Oil
  • 500g Vine Tomatoes
  • 1 Vegetable Stock Pot
  • 400ml Boiling Water
  • 1 tsp Ground Coriander
  • 1 tsp Oregano
  • 2 tsp Paprika
  • 2 tsp Harissa Seasoning
  • 1 tsp Ground Black Pepper
  • 6 medium Eggs
  • 1 medium Red Onion
  • 100g Feta Cheese
  • 4g Fresh Parsley
  • 4g Fresh Coriander
  • Sea Salt  

  

Method

  1. Peel the sweet potatoes and cut into small cubes.
  2. Peel and finely chop the onion.
  3. Peel and mince the garlic.
  4. In a large frying pan, sauté the sweet potato and onion on a low heat for 10 minutes – stirring as you cook.
  5. Add the garlic and cook another 5 minutes.
  6. Add the ground coriander, paprika, oregano, harissa and black pepper, season with some salt and stir through all the spices.
  7. Add the boiling water and the stock pot.
  8. Finely chop the tomatoes and add to the pan.
  9. Cook for another 15 minutes, until the vegetables are soft.
  10. Crack in the eggs, cover and cook for 5 minutes until just set.
  11. Finely chop the parsley and coriander.
  12. Peel and slice the red onion.
  13. Crumble over the feta cheese and sprinkle over the red onion and chopped herbs and serve.