Sweet Potato Shakshuka
Healthy, hearty, and delicious this Moroccan/Israeli meal is a delicious combination of flavors!
Prep Time10 minutes mins
Cook Time16 minutes mins
Total Time26 minutes mins
Course: entree
Cuisine: North African
Keyword: Shakshuka, sweet potato
Servings: 4
Author: Kevin
- 2 cups Diced Sweet Potatoes Tip! Use frozen they work great!
- 1 tbsp crushed garlic
- 1 1/2 tsp turmeric powder
- 1 tsp cumin
- 1 dash cayenne powder
- 2 cups diced fresh tomatoes
- 1 cup vegetable broth Better Than Boullion No Chicken Broth
- 1/2 tsp salt
- Pepper to taste
- 1/4 cup chopped parsley
- 4 eggs for poaching
- 1/2 chopped onion
Pre-heat oven to 400 degrees.
In a medium cast iron skillet add a splash of olive oil, the onions and sweet potatoes .Cook over medium heat.
Once onions are translucent add garlic and tomatoes. Cook until tomatoes begin to break down and add 1/2 cup of vegetable stock.
Add in turmeric, cumin, chopped parsley, salt, and pepper.
Make small indentation in the skillet and carefully add eggs for poaching.
Put skillet in the oven for 8 minutes, remove and serve with naan bread.