Sweet Potato & Kale Shakshuka

A veggie forward, easy weeknight dinner

It’s been a week of rain and flooding here in California which has me reaching for comforting, nourishing meals. This is a veggie-loaded version of the original shakshuka dish with extra nutrients from the sweet potato and kale to get us through these stressful, stormy times!

Ingredients

1 yellow onion

2 medium diced sweet potatoes

3 cloves crushed garlic

6 oz crushed or whole Roma canned tomatoes

1 tsp tomato paste

1 tsp paprika

1 tsp cumin

1/2 tsp cayenne

1 large handful of kale

4 eggs

Toppings:

Feta, cilantro, parsley, basil, red pepper flakes, baguette, bread, flatbreads

Saute onion in olive oil, add a splash of water and cook down until translucent. Making sure all water has evaporated, add garlic and saute until the onions get some color. Add 1 tsp tomato paste, 1/2 tsp paprika, cumin and *cayenne (*if you like heat!).

Add sweet potatoes with a splash of water, let cook down until potatoes are fairly soft, but not falling apart. They’ll cook some more in the tomato sauce.

Add 6 oz crushed or whole tomatoes (if whole break down with spoon), and cook down for 10 min. or so. Add kale, stir and cover to wilt. Add feta.

Make 4 divots with your spoon where the eggs will be. Crack eggs, and cover with lid on medium heat for about 8-10 min. or so. The eggs should be set, whites cooked fully and the yolk jammy.

Garnish with dukkah, parsley, red chili flakes, etc.