Recipes
Date posted: 26/02/2020
Ingredients
| Sweet potato | |
| Extra virgin olive oil tin | 50ml |
| Everyday Favourites ground cinnamon | 1.5g |
| Maldon sea salt | 6g |
| Everyday Favourites paprika | 10g |
| Sweet potato - peeled and diced into rough cut 2cm chunks | 1kg |
| Base Mix | |
| Extra virgin olive oil tin | 100ml |
| Red onions - cut into wedges | 200g |
| Chopped garlic in oil | 30g |
| Everyday Favourites paprika | 10g |
| Everyday Favourites cayenne pepper | 8g |
| Everyday Favourites ground cumin | 8g |
| Tomato purée | 40g |
| Everyday Favourites chopped tomatoes | 800g |
| Chickpeas in water | 400g |
| Casa De Mare pitted green olives | 30g |
| Maldon sea salt | 8g |
| Red pepper wedges - cut into 8ths and roasted | 200g |
| Finished Shakshuka | |
| Base mix | 250g |
| Roasted sweet potato | 45g |
| Free range egg | 1 |
| Lion middle eastern hot sauce | 10ml |
| Mission Foods chilli bar marked tortilla wrap 30cm (12”) | 1 |
| Sumac | 0.5g |
Method
- Firstly, to make the sweetpotato preheat the oven180°c. Tumble all the sweet potato ingredients in a bowl and place onto an oven tray. Roast for 20-30 minutes until soft and cooked.
- Then begin to make the base mix by adding the olive oil to a pan and heat, add the onion wedges and cook until soft. Once soft add the garlic and cook for a further 3-4 minutes.
- Next add all the spices and cook out.
- Add the tomato purée and reduce the heat to cook for 10 minutes then add the chopped tomatoes and cook for a further 10 minutes.
- Add the drained chickpeas and olives then season with salt and continue to cook for another 10 minutes.
- Stir through the red pepper wedges and keep warm until ready to serve.
- Now you are ready to assemble the final dish. Begin by placing the base mix into your desired oven proof dish.
- Top with the roasted sweet potato mix.
- Add the egg and place into the oven at 180°c for 6-8 minutes until the white is cooked.
- Next drizzle with Middle Eastern sauce.
- Finally serve with wedges of toasted chilli wrap and sprinkle sumac on top to finish.