CLEVELAND — Hungry? You will be! It's "Comfort Food Friday," and today we're featuring this easy-to-make recipe for sweet potato kale shakshouka.
Enjoy!
INGREDIENTS
2 tablespoons olive oil
1 sweet potato
1 small onion diced
1 tablespoon chili powder
2 tablespoons ground cumin
1 teaspoon ground ginger
1 bunch of kale, stemmed and roughly chopped
1 tablespoon salt
3 cloves garlic minced
1 28 ounce can of crushed fire-roasted tomatoes
4 eggs
INSTRUCTIONS
- Heat oven to 400 degrees
- Cut ends and sides of the sweet potato to form a rectangle
- Cut the ends of the sweet potato into a small dice
- Heat a sauté pan over medium-high heat
- Add the sweet potato, onions, chili powder, cumin, ginger and cook for about six minutes
- Add the fire-roasted tomatoes and simmer for five minutes
- Gently crack the eggs into the sauce
- Bake in the oven for about eight minutes until the whites are set, but the yolks are still runny
EXTRAS: SWEET POTATO 'CARDS'
1 sweet potato cut into a rectangle
5 tablespoons butter
Salt to taste
- Heat oven to 400 degrees
- Slice the sweet potato rectangle into thin ‘cards’ with a mandoline
- Arrange the slices in small stacks of four, fanned out like a deck of cards
- Dot with a few pieces of cold butter
- Season with salt
- Bake for 30 to 35 minutes until the edges are darkened and crispy
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