Gluten-Free Tunisian Shakshuka with Sweet Potato Hash

Name: Gluten-Free Tunisian Shakshuka with Sweet Potato Hash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
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)

A flavorful and hearty Tunisian shakshuka with eggs poached in a spicy tomato sauce, served over a gluten-free sweet potato hash. A satisfying and naturally gluten-free snack.

45m2 servings

Contains eggWHEAT-free

350 cal|15g protein|40g carbs|15g fat|8g fiber

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)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Heat the 2 tbsp Olive Oil in a large skillet (approximately 25.4-30.48 cm / 25-30 cm) over medium heat (162.8-176.7°C / 160-175°C).
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.
3Stir in the 2 cloves minced Garlic and cook for 1 minute, until you can smell its fragrance. Then, add the 1 can (about 400 g) 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.
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.
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.
6Remove the lid, sprinkle the 2 tbsp Fresh Cilantro over the shakshuka, and serve immediately, directly from the skillet.

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