Sweet Potato ShakShuka

by Michele Pesula Kuegler | July 3rd, 2018 | Breakfast Dishes, Main Dishes, Recipes
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Make breakfast for dinner an extra special treat.

I’m a fan of eggs- for breakfast, lunch, and dinner. Most often you’ll see me creating some dish or another with egg whites, but sometimes I just need more sustenance than that. A nice, easy go-to is a simple omelet with some veggies, maybe some protein, and cheese. However, for not much more effort, an excellent choice is a shakshuka. This recipe is just one version, and a vegetarian one at that. Rereading the recipe, I discovered that this recipe was created in my pre-runny yolks days. Now, when I make this dish, I go for the whole egg. Forget simple poached eggs, give this easy and exciting dish a try.

To learn more about this recipe, originally published in Febuary 2016, keep reading.

I have been seeing pictures and recipes of shakshuka for quite some time. It looked like an interesting dish, but for one reason or another I delayed giving it a try. However, with this week’s recipe theme being one-dish meals, shakshuka was on my list of recipes to master. Plus with my husband trying to eat more healthfully, I have been making Tapas Monday dishes that are less slurge-y but still tasty. The combination of those two factors made for the perfect time to try shakshuka.

The only thing I knew about shakshuka was that it is tomato-based and is finished with eggs poached in the liquid. As I did a little research on this Tunisian-based dish, I discovered there could be a number of ways to change it to meet our needs. Many people use plain potatoes to make it a heartier dish. I used sweet potatoes to add more vitamins and flavor. Also, I am not a fan of yolks, especially those that are runny, so for my servings I added only the egg white.

As for seasonings, the traditional dish usually has paprika and hot peppers; however, you can adjust the seasonings to your liking. Served with lavash or crusty bread to help you clean your bowl thoroughly, it makes for a healthy, light dinner.

Sweet Potato Shakshuka

Yields 4
A healthy entree or breakfast dish that is cooked in one dish




Print

Prep Time
10 min

Cook Time
45 min

Total Time
55 min

Prep Time
10 min

Cook Time
45 min

Total Time
55 min

Ingredients
  1. 28 oz. can diced tomatoes
  2. 1 sweet potato, peeled & diced
  3. 1/2 medium yellow onion, diced
  4. 2 cloves garlic, minced
  5. 1 tsp. paprika
  6. 1 tsp. chili powder
  7. 1/2 tsp. cumin
  8. 1/2 tsp. red pepper flakes
  9. 4 eggs
Instructions
  1. Preheat oven to 450.
  2. Coat an 8-inch baking dish with nonstick cooking spray.
  3. Add tomatoes, potato, onion, garlic, paprika, chili powder, cumin, and flakes to dish. Stir to combine.
  4. Cover with foil and bake for 35 minutes.
  5. Make 4 wells in the corners of the pan. Break one egg into each well.
  6. Return to oven, uncovered, and bake for 10 minutes or until eggs are set.
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