Joe Wicks’ sweet potato shakshuka
- 2 sweet potatoes, peeled and cut into 2cm chunks
- ½tbsp coconut oil
- 4 red onions, sliced
- 1tsp chilli flakes
- 10 sage leaves, finely sliced
- 200g kale, stalks removed
- 275g thick-cut deli ham, cut into 1cm strips
- 400g can chopped tomatoes
- 4 eggs
- Large bunch parsley, roughly chopped
Place the sweet potato chunks into a bowl along with a splash of water. Cover with clingfilm, zap in the microwave for 4 mins, and then set aside until ready to use.
While the sweet potatoes are spinning, melt the coconut oil in a large pan over a medium to high heat. When it’s hot, add the sliced onions and cook for 3 mins until starting to soften. Sprinkle in the chilli flakes and sliced sage leaves and continue to
stir-fry for 2 mins.
Unwrap the sweet potatoes, drain off the excess water and then chuck them into the pan. Pile in the kale and keep stirring until it wilts – this will take about 5 mins.
Stir in the ham strips, then pour in the chopped tomatoes along with half a can of water. Bring to the boil. One at a time, make a small indent in the mixture with a wooden spoon and crack an egg into each one.
Place a lid on top and cook for 7 mins, or until the eggs are done to your liking. Sprinkle with the parsley and serve.