Sweet Potato Shakshuka
When I first made the classical Shakshuka, I was hooked! I made it many times, for breakfast, lunch or an easy dinner. I thought it was time to experiment a little with this Middle Eastern dish. I decided to add some sweet potatoes to it! This makes the dish very filling and will sure tame your appetite!
This dish is vegetarian, gluten free and lactose free.
Ingredients for 2 servings:
* 4 eggs
* 2 sweet potatoes, peeled
* 1 red bell pepper
* 1 onion
* 2 garlic cloves
* 5 tomatoes
* 1 tbs za’atar herbs
* fresh parsley
Chop the onion, sweet potato, pepper, garlic and tomatoes. Heat oil in a skillet and add the garlic and onion. Stir for a minute and then add the red bell pepper and sweet potato. After 4 minutes add the chopped tomatoes. Turn down the fire, cover the pan with a lid and let it simmer for about 15 minutes. Sprinkle with za’atar herbs and gently stir the mixture. Create 4 holes for the eggs with a spoon and crack the four eggs in the holes. Simmer the shakshuka on low fire with the lid on until the eggs are just set. Serve with bread.
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