Shakshuka with Sweet Potato Toast

Name: Shakshuka with Sweet Potato Toast
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 red onion; 1 red bell pepper; 3 garlic cloves; 2 tablespoons olive oil; 1 tablespoon paprika; 2 teaspoons cumin; 1 teaspoon cayenne pepper; 1 (28 ounce) can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 4 sweet potatoes; Salt and black pepper to taste; 4 eggs; fresh parsley

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Serves:

4 people

Prep Time:

15 minutes

Cook Time:

50 minutes

This shakshuka is a quick and easy breakfast (or breakfast for dinner) AND it's Whole 30. 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

Copy Ingredients

1 red onion
1 red bell pepper
3 garlic cloves
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon cayenne pepper
1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
4 sweet potatoes
Salt and black pepper to taste
4 eggs
fresh parsley, chopped for garnish

Instructions

Preheat oven to 400°F.
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.
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.
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.
Sprinkle parsley over the shakshuka and serve immediate with sweet potato toasts. .

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Shakshuka with Sweet Potato Toast

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