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NANCERINI
Oriental shakshuka with sweet potato and spinach
Dish from the Middle East with stew vegetables, sweet potato, coriander, tomato, egg and spinach.
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Ingredients
Directions
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Heat the oil in a large frying pan and fry the stew vegetables and ras el hanout for 5 minutes on low heat.
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Meanwhile, peel the sweet potatoes and cut into pieces of about 1½ cm. Clean the garlic and cut finely. Cut the coriander coarsely.
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Add the sweet potato and garlic to the vegetables and cook for another 4 minutes. Change regularly.
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Add the tomato cubes, half of the sliced coriander, water, pepper and salt if necessary and bring to the boil.
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Put the lid on the pan and let it simmer for 10 minutes on low heat.
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Stir the spinach through the oven. Make 2 cavities in the vegetable mixture and break an egg in each cavity.
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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.
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Nutrition
500Calories
Sodium10% DV240mg
Fat35% DV23g
Protein28% DV14g
Carbs18% DV53g
Fiber52% DV13g
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