Shakshuka with sweet potato
Makes 2 portions
3 t olive oil
1 large onion, halved and thinly sliced
3 garlic cloves, thinly sliced
1 sweet potato, diced
1 t ground cumin
1 t smoked paprika
Pinch of cayenne, or to taste
1 28 oz can whole plum tomatoes with juices, squished with your fingers
Salt & pepper to taste
4 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
10 mins prep + 20 mins cooking
Heat oil in a large skillet over medium-low heat.
Add onion, sweet potato & a dash of water.
Cook covered until the potato begins to soften, about 5 minutes.
Add garlic and cook until fragrant, 1 to 2 minutes then stir in cumin, paprika and cayenne.
Pour in tomatoes and season with salt & pepper.
Simmer until tomatoes have thickened, about 10 minutes.
Once your sauce is thick, crack your eggs over the sauce and nestle them in.
Cover once more until the eggs have set, about 5 minutes.