Shakshuka with Sweet Potato Toast
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Recipe Intro From katie.melodie
This shakshuka is a quick and easy breakfast (or breakfast for dinner) AND it's Whole 30. Like, say less. It comes together in less than an hour and utilizes pantry staples, such as Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. We paired this spicy shakshuka with sweet potato toasts that are finished baking by the time your shakshuka is done. Win-win!
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Recipe Card
ingredients
- 1 red onion
- 1 red bell pepper
- 3 garlic cloves
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1 can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 4 eggs
- 2 tablespoons olive oil
- 4 sweet potatoes
- chopped parsley, for garnish
- salt and pepper, to taste
Method
Step 1
Preheat oven to 400 F.
Step 2
Thinly slice the red onion, bell pepper, and garlic. Add the olive oil to a skillet over medium heat. Once the oil is shimmering, add the vegetables and saute for 5 minutes or until translucent. Add the spices and saute for another 2-3 minutes before adding the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt .
Step 3
Cover and let the shakshuka base simmer for 20 minutes. While it simmers, Slice the sweet potatoes lengthwise into 1/2 inch slices. Lay the sweet potato toasts on a lined or nonstick sheet pan. Drizzle olive oil and sprinkle salt on both sides, then bake for 40 minutes flipping halfway.
Step 4
After the shakshuka simmers and has thickened, use a spoon to make wells for the eggs and crack them in one by one. Place the skillet in the oven and cook until the eggs are set but the yolks are still runny, about 7-9 minutes.
Step 5
Sprinkle parsley over the shakshuka and serve immediately with sweet potato toasts.