Are you out of brunch ideas? Good. Because...we have something delicious in store for you! There are so many ways to make "shakshuka," a traditional middle-eastern egg dish that is often eaten for brunch. There are so many ways to make shakshuka, and almost every type is as colorful and tasty as the next! This is a special recipe packed with fiber and definitely a recipe the whole family will beg for more of!
- 500g sweet potato, peeled
- 1 tsp extra virgin olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh oregano, plus extra sprigs, to serve
- 400g can cannellini beans, rinsed, drained
- 400g can cherry tomatoes
- 100g trimmed kale, torn into bite-sized pieces
- 4 eggs
- Baby rocket, to serve
Nutrition Facts per serving: Calories: 280 Fat: 9g (total) Carbohydrates: 29g (total) Protein: 29g
- Preheat the oven to 200C/180C fan forced. Lightly spray a baking dish with olive oil. Cut the sweet potato into 5mm-thick slices. Place enough sweet potato slices, slightly overlapping, in the prepared dish to cover the base. Cut the remaining sweet potato slices in half to create semi-circles and use to line the sides of the dish. Season and spray lightly with olive oil. Bake for 25 minutes or until golden and tender!
- Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion and celery, stirring, for 6-7 minutes or until soft. Add the garlic and oregano. Cook, stirring, for 1 minute.
- Add cannellini beans and tomato. Bring to the boil. Reduce heat to low and simmer, stirring occasionally for 5 minutes or until thick. Add the kale and cook, stirring, for 2 minutes or until just wilted.
- Spoon the bean mixture over the sweet potato base and use a spoon to make 4 indents. Carefully crack 1 egg into each indent. Return to oven and bake for 15 minutes or until egg whites are just set but yolks are still runny. Serve with rocket leaves and enjoy!