Shakshuka

Joe Wicks’ sweet potato shakshuka

This makes a really great meal, especially breakfast, for a crowd

By , 29 June 2017

(118 votes)

Joe Wicks’ sweet potato shakshuka
  • 20 Mins

  • Serves: 4

Recipe is taken from Cooking For Family & Friends by Joe Wicks

Nutritional Info
Each 514g serving contains
  • Energy

    1634KJ

    391KCAL

    20%
  • Fat

    11.8g

    low

    17%
  • Saturates

    4.1g

    low

    21%
  • Sugars

    17.5g

    low

    19%
  • Salt

    2.31g

    high

    39%
of your reference intake.
Typical energy values per 100g: 318kJ/76kcal.
Ingredients
  • 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
Method
  • 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.