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Zoe
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 2 large frying pans with in each 2 tbsp oil and fruit the stew vegetables and ras el hanout 5 min. On low heat.
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Meanwhile, peel the sweet potato and cut into 1½ cm pieces. Slice the garlic and the coriander is coarse.
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Add the sweet potato and garlic to the vegetables and cook for another 4 minutes. Stir frequently.
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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 leave on low heat for 10 minutes.
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Stir the spinach through the oven. Make a cavity per person in the pan and break an egg in each cavity.
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Put the lid on the pans and simmer for 10-12 min on very low heat until the eggs are just done. Sprinkle with the rest of the coriander and serve.
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Nutrition
495Calories
Sodium14% DV345mg
Fat34% DV22g
Protein30% DV15g
Carbs18% DV53g
Fiber52% DV13g
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