Hey there, foodie friends!
Isn’t it amazing how sometimes the simplest ingredients, when combined with a pinch of creativity, can transform into a dish that’s both nourishing and comforting? This thought popped into my head as I rummaged through my kitchen, looking for inspiration for today’s meal. With a bustling family life and playful little ones underfoot—my eldest, Edward, has quite the knack for finding himself in the most unexpected places—it’s essential to have a go-to recipe that’s not only healthy but can also be prepped with ease amidst the delightful chaos.
So, with a sweet potato in hand (an excellent source of vitamins, if you ask me) and the zest to concoct something warm and welcoming, I decided to craft a spin on a beloved classic – Shakshuka. Traditionally, Shakshuka features poached eggs in a hearty tomato sauce, but I’ve thrown in sweet potatoes and spinach for a rustic, nutrient-packed twist. And of course, for that extra zing and creaminess, a generous sprinkle of feta cheese!
Ah, feta—how it reminds me of those little blocks of joy that can bring such boldness to a dish. I can’t tell you how often I’ve caught Alexander sneaking bits of cheese from the fridge—my little connoisseur in the making! And with Barnaby toddling about trying to emulate his big brother, it’s hard not to laugh when they team up on their culinary capers, while Phillipa watches on with her big, bright eyes, undoubtedly taking notes for future mischief!
But back to our meal; it’s a wonderful mélange of flavors, with the sweetness of the potatoes cutting through the acidity of the tomatoes, the warmth of the spices, and the eggs poached to runny-yolked perfection. Oh, and did I mention, it’s a stunning dish too? The kind of meal that looks as if you’ve slaved over the stove for hours, but we’ll keep it our little secret—your family doesn’t need to know it was a breeze to make!
Remember, cooking is not just about the act itself but also the joy and connection it brings to your dear ones. As I serve up this dish, it becomes more than food; it’s a vessel of stories, laughter, and shared moments. And isn’t that the best kind of meal?
So, grab your skillet, and let’s embrace the beauty of simple cooking with bold flavors. Rustic Roots Revisited, I call it—a Sweet Potato and Spinach Shakshuka that’s bound to become a new favorite in your home too.
Till next time, keep that apron tied and your spoon at the ready! Because in the kitchen of life, the best recipes are the ones made with love and a dash of adventure.
Cheers,
Al
Ingredients
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (approximately 500g total)
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional for heat)
– 1 can (400g) chopped tomatoes
– 2 tablespoons tomato paste
– 1 cup vegetable broth (240ml)
– Salt and pepper, to taste
– 4 cups fresh spinach leaves (about 120g)
– 4-6 large eggs
– 100g feta cheese, crumbled
– Fresh parsley or cilantro, chopped (for garnish)
Method
1. Heat the olive oil in a large, deep skillet or frying pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until the garlic is fragrant and the pepper starts to soften.
3. Add the sweet potato cubes to the skillet. Cook, stirring occasionally, for about 10 minutes, or until they begin to soften.
4. Sprinkle the ground cumin, paprika, ground coriander, and cayenne pepper over the vegetables. Stir to coat evenly and cook for another minute to toast the spices, releasing their flavors.
5. Pour in the chopped tomatoes and add the tomato paste. Stir to combine well with the spiced vegetable mixture.
6. Add the vegetable broth and stir to create a thick sauce. Season with salt and pepper to taste. Reduce the heat to low and let the mixture simmer for 15-20 minutes, or until the sweet potatoes are tender and the sauce has slightly thickened.
7. Adjust seasoning if necessary, then stir in the fresh spinach leaves. Continue to cook for 2-3 minutes, until the spinach has wilted.
8. With the back of a spoon, make 4-6 wells in the sauce. Crack an egg into each well. Cover the skillet with a lid or large baking sheet and cook over low heat for 8-10 minutes, or until the egg whites are set but the yolks are still runny. You can cook for a few minutes more if you prefer the yolks firmer.
9. Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the crumbled feta cheese over the top.
10. Garnish the shakshuka with chopped fresh parsley or cilantro before serving straight from the skillet at the table. Enjoy warm with crusty bread or your choice of accompaniment.
