A sweet potato shakshuka spiced with homemade Ethiopian berbere spice blend. The sweet and spice flavours play nicely with tangy tomatoes and fresh cracked eggs. It’s complemented by a side of homemade garlic butter naan to scoop it all up with.
Sweet Potato Shakshuka
1 tablespoon of olive oil
2 medium sized sweet potatoes, slices into disks or cut into small cubes
5 medium sized tomatoes, cut into cubes
1 large yellow onion, finely diced
3 cloves of garlic, crushed
3 teaspooons of berbere (homemade or store bought)
1 teaspoon of salt
1.5 – 2 cups of water
Garnish with feta, red onion, and fresh (or ‘fresh’ frozen) parsley and cilantro (optional)
4 cups of all purpose flour (600 grams)
2 cups of warm water (440 grams)
2 teaspoons of instant yeast (7 grams)
1 teaspoon of salt (3.5 grams)
3 tablespoons of butter
1 clove of garlic, crushed
2 teaspoons of cumin seeds
1 tablespoon each of fresh (or ‘fresh’ frozen) parsley and cilantro
Start the naan. Add the warm water and yeast to one bowl and the flour and salt to another. Once the yeast has bloomed (foamed up a bit) mix all of the dough ingredients in a large bowl until just incorporated. Set aside at room temperature lightly covered.
Make the shakshuka base. Prepare all the ingredients for the shakshuka. Heat oil in a large non-stick skillet over medium-high heat. Add the sweet potatoes and saute until they’re browned and softened. Then add the onion, garlic, berbere, salt, and water. Bring to a boil, then reduce heat to medium, add the tomatoes and simmer while you cook the naan keeping an eye on it that it doesn’t dry out too much. If it seems too dry, add more water, adjust the temperature or both.
Prepare the naan. Knead the dough for a few minutes until it’s smooth (maybe 3-5 minutes). Turn it out onto a lightly floured surface and use a knife to cut it into approximately 10 pieces. Drizzle the dough liberally with olive oil.
Prepare the garlic butter. Add 3 tablespoons of salted butter, 1 crushed garlic clove and 2 teaspoons of cumin seeds to a microwave safe bowl. Cover and microwave for 1 minute until the butter is melted and the garlic is aromatic. Then add 1 tablespoon each of diced fresh (or ‘fresh’ frozen) parsley and cilantro. Set aside with a basting brush ready to brush the cooked naan.
Cook the naan. Heat a non-stick skillet over medium-high heat (closer to high but not too high). Take each piece and stretch it into a naan shape and then lay it onto the hot skillet, cooking it for 2-3 minutes per side or until browned. Use a basting brush or teaspoon to spread the garlic butter on each side.
Add the eggs to the shakshuka. When you are about halfway through cooking the naan, crack the eggs into the shakshuka. They should cook until the whites are set – about 10-15 minutes.
Garnish the shakshuka. If you like, you can garnish the shakshuka with fresh cut red onion, feta, and more fresh (or ‘fresh’ frozen) parsley and cilantro.
If you don’t have berbere you can substitute any other spice blend you like. Curry would go well but also smoked paprika with a bit of oregano.
Keywords: breakfast, brunch, shakshuka, sweet potato, sweet potatoes, cilantro, parsley, feta