Smokey Sweet Potato Shakshuka

This is quick and easy to cook brunch favourite with a smokey Mexican inspired twist, but without the eggs. It has a ton of delicious and nutritious ingredients like juicy chestnut mushrooms, fibre rich sweet potato, protein rich kidney beans and plenty of aromatic herbs. It hits all five flavour profiles, sweet, sour, salty, bitter and spicy, which is a great way to bring balance to any meal. And what makes this quick stew even more special – is that it shouldn’t take any more than 30 mins to whip up.

Serves 2

Ingredients

  • 1 can chopped tomatoes

  • 10-12 chestnut mushrooms

  • 1/2 red onion

  • 1 - 2 cups of spinach

  • 1/2 large sweet potato

  • 1 can (240g) cooked kidney beans

  • 3-4 garlic cloves

  • 2 tsp smoked paprika

  • 1/2 tsp chilli flakes

  • 1/2 tbsp mixed herbs

  • 3 tbsp extra virgin olive oil

  • Sea salt

  • Black pepper

  • 1 tbsp white wine vinegar

  • Fresh coriander

  • Filtered water

  • 1/2 Lime

Method

  1. Chop the sweet potato into small cubes (1 inch) and coat with 1 tbsp of olive oil, 1 tsp smoked paprika and 1/2 a tbsp of sea salt. Coat thoroughly and place in a baking dish and bake on 200ºC/400ºF for 25 mins.

  2. Thinly slice half red onion into crescent shapes. Then place it in a bowl, add half a teaspoon of salt and the white wine vinegar. Massage throughly and leave for 15 minutes, for the water to be drawn out, making this an instant pickled onion.

  3. Cut the mushroom into small pieces, crush the garlic and sauté in a large frying pan with 2 tbsps of olive oil on medium to high heat for about 5 minutes before adding the mixed herbs, chilli flakes and a teaspoon of smoked paprika. Continue to sauté for another 2-3 minutes before adding the chopped tomatoes. Then add about a teaspoon of sea salt, some black pepper, and half a cup of water. Reduce the heat to medium and simmer for 3 minutes, then add in the drained and rinsed kidney beans.

  4. In the mean time check on the sweet potato which should be nicely baked by now and ready to come out.

  5. After 5-10 minutes add the spinach to the pan and mix through to let it wilt.

  6. After 3-5 minutes turn off the heat, then top with the sweet potatoes cubes and the pickled red onion.

  7. Garnish with some roughly chopped fresh coriander (or parsley if you are not a fan). You can also add a squeeze of lime to add a bit more flavour.

 

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