Oriental shakshuka with sweet potato and spinach

Name: oriental shakshuka with sweet potato and spinach
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 el peanut oil; 500 g fresh sliced stew vegetables; 2 tl ras el hanout spices melange; 300 g sweet potato; 1 toe garlic; 7,5 g fresh coriander; 400 g tomato cubes; 50 ml water; 100 g baby spinach; 2 medium sized egg

Dish from the Middle East with stew vegetables, sweet potato, coriander, tomato, egg and spinach.

Ingredients

Directions

Heat the oil in a large frying pan and fry the stew vegetables and ras el hanout for 5 minutes on low heat.
Meanwhile, peel the sweet potatoes and cut into pieces of about 1½ cm. Clean the garlic and cut finely. Cut the coriander coarsely.
Add the sweet potato and garlic to the vegetables and cook for another 4 minutes. Change regularly.
Add the tomato cubes, half of the sliced coriander, water, pepper and salt if necessary and bring to the boil.
Put the lid on the pan and let it simmer for 10 minutes on low heat.
Stir the spinach through the oven. Make 2 cavities in the vegetable mixture and break an egg in each cavity.
Put the lid on the pan and leave on low heat for 10-12 min until the eggs are just done. Sprinkle with the rest of the coriander and serve.