Sweet potato and chorizo shakshuka
- Preparation and cooking time
- Prep:
- Serves 2
Ingredients
- 1 tsp olive oil
- 1 large sweet potato, unpeeled, cubed
- 1 onion, sliced
- 1 clove garlic, crushed
- 400g tin chopped tomatoes
- 100g chorizo, sliced
- 1 tsp cumin powder
- 1 tsp ground coriander
- ½ tsp hot smoked paprika or cayenne pepper
- 2 eggs
- 25g fresh coriander, finely chopped
Method
- STEP 1
Cook the sweet potato in salted boiling water until just soft. Drain and set aside.
- STEP 2
Heat the olive oil in a large ovenproof dish with a lid. Add the onions, the chorizo, garlic, spices and salt and pepper. Gently saute until the onion is soft. Stir in the tomatoes. Add the sweet potato. Simmer for about 15mins until the sauce is thick. Stir in the coriander, keeping a little aside to sprinkle over to serve.
- STEP 3
Using a spoon, make two wells in the mixture. Crack an egg into each well. Cover the pan with a lid, and cook on a low heat for about 8mins or until the eggs are cooked.
- STEP 4
Scatter with extra coriander and enjoy with a hunk of crusty bread.
