So last week, I posted a Slow Monday* brunch picture on my Instagram and you guys seemed to LOVE it and a couple of you asked for the recipe so here it is... Shakshuka with sweet potato.
Ingredients - for 2 people
4 Large eggs
1 Sweet potato, cut into small same-sized chunks
2 Small onions, cut finely
2 Peppers (any colour), cut finely
1 Tin of chopped tomatoes
1 Tbsp of tomato puree
Pop your sweet potato into some boiling water and boil until soft.
Fry your onions, peppers in a lightly oiled pan until they go soft.
Add your tinned tomatoes.
Add some italians herbs and bring to the boil (approx 5 mins)
With the mixture still in the pan, make a small hole in the mixture and crack and egg into the hole. Repeat for all the eggs. (Make sure you space the eggs out evenly)
Put the whole pan under the grill to cook the eggs. Ensure they’re cooked through fully before removing from grill.
Once eggs are cooked, sprinkle with some coriander and a grind of blackpepper
Serve with sourdough and lashings of butter!
(*Slow Monday is all about taking mondays slow. And yes, I know that sounds obvious but I feel like there's two types of people in the world when it comes to Mondays. The first type are the ones who look Monday dead in the eye and scream "Come at me" just after having nailed a 6am morning spin class. On the other hand, there's another type of Monday-person. The kind who get 'the fear' on Sunday evening and who others on the morning commute dare to look at straight in the face. The kind who you can’t communicate with until Monday mid afternoon as all you'll get before that is a grunt. I fall into the latter. So after seeing #slowmondays on Instagram, I decided this slow-and-laid-back approach is what I need on a Monday. Eat a yummy breakfast, get a later bus into work, have an even yummier lunch, go to the gym and release some endorphins. Overall, just take Monday easy. You don’t have to ace a monday to have a good week.)
Shakshouka (Arabic: شكشوكة, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. Although the dish has existed in Mediterranean and Middle Eastern regions, its more recent egg and vegetable-based form originated in the Maghreb region of North Africa (Algeria, Morocco, Tunisia).