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Ottolenghi’s Sweet Potato Shakshuka is a vibrant and hearty twist on the classic Middle Eastern dish, perfect for any time of day. This recipe blends the comforting flavors of sweet potatoes with a rich, spiced tomato sauce, topped with poached eggs and a spicy kick from Sriracha butter. The addition of pickled onions adds a tangy crunch that perfectly complements the dish’s richness. It’s a delightful combination of textures and flavors that will impress at brunch or any meal. Let’s explore how to create this flavorful and visually stunning dish.
Ingredients:
For the Shakshuka:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and black pepper, to taste
- 4 large eggs
- Fresh cilantro, for garnish
For the Sriracha Butter:
- 2 tbsp unsalted butter, softened
- 1 tbsp Sriracha sauce
- 1/2 tsp honey (optional, for a touch of sweetness)
For the Pickled Onions:
- 1 small red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black peppercorns
Instructions:
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>)
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