Recipes
Joe Wicks’ Sweet Potato Shakshuka
This makes a really great meal or breakfast for any day of the week. I use sweet potato and ham...
Ingredients
- 2 sweet potatoes, peeled and cut into 2cm chunks
- 1/2 tbsp coconut oil
- 4 red onions, sliced
- 1 tsp chilli flakes, more if you like it hot
- 10 sage leaves, finely sliced
- 200g kale, stalks removed
- 275g thick-cut deli ham, cut into 1cm strips
- 400g tin of chopped tomatoes
- 4 eggs
- large bunch of parsley, roughly chopped
Method
- Place the sweet potato chunks into a bowl along with a splash of water. Cover with cling film, zap in the microwave for 4 minutes and then leave until ready to use.
- While the sweet potatoes are spinning, melt the coconut oil in a large saucepan over a medium to high heat. When it is hot, add the sliced onions and cook for 3 minutes until starting to soften.
- Sprinkle in the chilli flakes and sliced sage leaves and continue to stir-fry for 2 minutes.
- 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 minutes.
- Stir in the ham strips, then pour in the chopped tomatoes along with half a tin 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 minutes, or until the eggs are cooked to your liking. Sprinkle with the chopped parsley and serve.
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