We’re not the only ones who’ve latched onto shakshuka (pron. shuck-shookah), the substantial all-day breakfast dish, popular across North Africa and the Middle East. It’s the star on many a restaurant menu, in various incarnations, since it ticks a host of dietary boxes. Besides that, it’s forgiving and easy to make using ingredients you probably have in your larder.
A few months ago we cooked up this classic version but this week we’re taking shakshuka to the next low-carb level with sweet potatoes in the spotlight. That will make it easier for you to lose the hunks of toasted ciabatta if you’re cutting back on wheat and gluten.
Need weekend brunch ideas? Well here’s one which only dirties an ovenproof pan!
Keep up the rain dancing. It’s finally working
You will need
2 red onions, finely diced
4 small sweet potatoes, peeled and cut into 2 cm chunks
2 Tbsp Pesto Princess Harissa
½ tsp cumin
4 garlic cloves, minced
2 tins whole peeled tomatoes
Fresh coriander to garnish
1. Preheat the oven to 200°C.
2. In a large ovenproof pan, heat ½ a tablespoon of olive oil and fry the onions until they are soft. Add the sweet potatoes, Pesto Princess Harissa Paste, cumin and garlic, and fry for a few minutes, stirring often.
3. Add the whole peeled tomatoes and simmer over a low heat for 30 minutes until the tomato sauce reduces and the sweet potatoes are tender.
4. Remove from the heat. Make little hollows in the mixture and break in each egg. Place in the preheated oven and bake for ±10 minutes, checking often to see if the eggs are done to your liking. Alternatively, return the pan to the stove-top, cover with a lid and heat gently until the eggs are cooked.
Garnish with fresh coriander and wash down with a strong cup of coffee.