Shakshuka with sweet potato and spinach

Name: shakshuka with sweet potato and spinach
Cook time: 30 min
Total time: 42 min
Yield: 4
Ingredients: 4 el peanut oil; 1 kg fresh sliced stew vegetables; 4 tl ras el hanout spices melange; 600 g sweet potato; 2 garlic; 15 g fresh coriander; 800 g tomato cubes; 100 ml water; 200 g baby spinach; 4 medium sized egg

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

Ingredients

Directions

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.
Meanwhile, peel the sweet potato and cut into 1½ cm pieces. Slice the garlic and the coriander is coarse.
Add the sweet potato and garlic to the vegetables and cook for another 4 minutes. Stir frequently.
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 leave on low heat for 10 minutes.
Stir the spinach through the oven. Make a cavity per person in the pan and break an egg in each cavity.
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.