Gluten-Free Tunisian Shakshuka with Sweet Potato Hash

Ingredients

• 1 large Sweet Potatoes (diced)
• 0.5 medium Onion (diced)
• 0.5 medium Bell Pepper (diced)
• 2 cloves Garlic Cloves (minced)
• 1 can (14 oz) Diced Tomatoes (canned)
• 2 tbsp Tomato Paste
• 1 tsp Harissa Paste
• 2 large Eggs
• 2 tbsp Olive Oil
• To taste amount Salt
• To taste amount Black Pepper
• 2 tbsp Fresh Cilantro (chopped)

Instructions

1. 1Heat the 2 tbsp Olive Oil in a large skillet (approximately 10-12 inches / 25-30 cm) over medium heat (325-350°F / 160-175°C).
2. 2Add the 1 large diced Sweet Potato, 0.5 medium diced Onion, and 0.5 medium diced Bell Pepper to the skillet. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender and slightly softened.
3. 3Stir in the 2 cloves minced Garlic and cook for 1 minute, until you can smell its fragrance. Then, add the 1 can (14 oz) Diced Tomatoes, 2 tbsp Tomato Paste, and 1 tsp Harissa Paste. Season with a To taste amount of Salt and a To taste amount of Black Pepper.
4. 4Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, allowing the flavors to combine and the sauce to thicken slightly.
5. 5Using the back of a spoon, create two separate wells in the simmering sauce. Carefully crack one of the 2 large Eggs into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are fully set and the yolks are cooked to your desired consistency.
6. 6Remove the lid, sprinkle the 2 tbsp Fresh Cilantro over the shakshuka, and serve immediately, directly from the skillet.

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