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Sweet potato, bean & kale shakshuka
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Fiber-rich sweet potato, bean, and kale shakshuka - a hearty, vegetarian family favorite.
Ingredients:
  • 500g sweet potato, peeled
  • 4.60 gm extra virgin olive oil
  • 1 small red onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml chopped fresh oregano, plus extra sprigs, to serve
  • 400g can cannellini beans, rinsed, drained
  • 400g can cherry tomatoes
  • 100g trimmed kale, torn into bite-sized pieces
  • 4 eggs
  • Baby rocket, to serve
  • Radicchio leaves, to serve
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced. 2. Lightly spray a 16 x 26cm baking dish with olive oil. 3. Slice the sweet potato into 5mm-thick slices. 4. Place a layer of slightly overlapping sweet potato slices to cover the base of the dish. 5. Line the sides of the dish with the remaining sweet potato slices, cut in half to form semi-circles. 6. Season and lightly spray with olive oil. 7. Bake for 25 minutes or until golden and tender.
  • Heat oil in a large saucepan over medium heat. Cook onion and celery until soft, about 6-7 minutes. Add garlic and oregano, cook until aromatic, about 1 minute.
  • Combine cannellini beans and fresh, juicy tomatoes in the pot and bring everything to a gentle boil. Lower the heat and let it simmer for 5 minutes until it thickens. Now toss in the kale and cook until it wilts, about 2 minutes. Finally, season to perfection.
  • Spread the bean mixture over the sweet potato base and create 4 shallow indents. Crack 1 egg into each indent. Bake for 15 minutes or until egg whites are just set but yolks are still runny. Serve with rocket, radicchio leaves, and additional oregano.

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