Shakshuka with Sweet Potato Toast

15 minutes Prep Time
50 minutes Cook Time
4 Servings

This shakshuka is a quick and easy breakfast (or breakfast for dinner). It comes together in less than an hour and utilizes pantry staples, such as Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. We paired this spicy shakshuka with sweet potato toasts that are finished baking by the time your shakshuka is done. Win-win!  @katie.melodie   @thefeedfeed

Ingredients

Instructions

Step one

Preheat oven to 400°F.

Step two

Thinly slice the red onion, bell pepper and garlic.  Add the olive oil to a skillet over medium heat.  Once the oil is shimmering, add the vegetables and sauté for 5 minutes or until translucent.  Add the spices and sauté for another 2-3 minutes before adding the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. 

Step three

Cover and let the shakshuka base simmer for 20 minutes.  While it simmers, slice the sweet potatoes lengthwise into 1/2 inch slices.  Lay the sweet potato toasts on a lined or nonstick sheet pan.  Drizzle olive oil and sprinkle salt on both sides, then bake the potatoes for 40 minutes flipping halfway.  

Step four

After the shakshuka simmers and has thickened, use a spoon to make wells for the eggs and crack them in one by one.  Place the skillet in the oven and cook until the eggs are set but the yolks are still runny, about 7-9 minutes.  

Step five

Sprinkle parsley over the shakshuka and serve immediate with sweet potato toasts. .

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