Ingredients
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For the Sauce:
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1 large or 2 small sweet potatoes, diced into ½-inch cubes (about 1 cup)
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1 can (15 ounces) chickpeas, drained and rinsed
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1 medium onion, chopped
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2 cloves garlic, minced
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1 bell pepper, cored and sliced
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1 can (7 ounces) diced tomatoes, drained (reserve juice)
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1 teaspoon paprika
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1 tablespoon olive oil
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2 tablespoons harissa paste (see Note)
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1 teaspoon cumin seeds
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Salt and black pepper to taste
Directions
Sub_Title: A Savory, One-Skillet Vegetarian Breakfast Recipe Inspired by North African Cuisine
Description: This kid-friendly, gluten-free, high-protein breakfast bowl features sweet potatoes, chickpeas, tomatoes, bell peppers, onions, spices, and eggs poached in a fragrant harissa-infused sauce. It’s perfect for mealtime or brunch!
Serves: 4
Difficulty: Easy
Prep Time: 10 minutes + cooking time for sweet potatoes
Total Time: 25-30 minutes (including sweet potato cooking)
Ingredients:
For the Sauce:
* 1 large or 2 small sweet potatoes, diced into ½-inch cubes (about 1 cup)
* 1 can (15 ounces) chickpeas, drained and rinsed
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 bell pepper, cored and sliced
* 1 can (7 ounces) diced tomatoes, drained (reserve juice)
* 1 teaspoon paprika
* 1 tablespoon olive oil
* 2 tablespoons harissa paste (see Note)
* 1 teaspoon cumin seeds
* Salt and black pepper to taste
Instructions:
1. Preheat your oven to 400°F.
2. In a large cast iron skillet or nonstick pan over medium heat, combine the sweet potatoes, chickpeas, water, and salt. Bring to a simmer, cover, and cook for 10-12 minutes or until tender. Remove from the heat and set aside.
Note: If you don’t have harissa paste, you can substitute with 1 tablespoon smoked paprika and 1/2 teaspoon ground cayenne pepper.
3. While the sweet potatoes are cooking, prepare the eggs according to your preference (over easy, sunny side up, etc.).
4. Once the sweet potatoes are done, add the onion, garlic, and bell pepper to the same skillet with the reserved tomato liquid. Cook for another minute or two until softened.
5. Add the harissa, paprika, and olive oil mixture to the skillet. Stir well to combine and bring to a gentle simmer.
6. Reduce the heat to low and carefully pour the eggs into the center of the sauce. Use a spoon to gently push the egg whites outwards as they begin to set.
7. Sprinkle the top of the shakshuka with the cumin seeds and fresh parsley. Cover the pan with a lid or aluminum foil to allow the eggs to finish cooking (about 5 more minutes).
8. To serve, divide the shakshuka among four bowls and garnish with fresh parsley. Serve with pita bread, crusty bread, or tortillas for dipping and enjoying every last bite. Enjoy!
Nutrition Information per serving (without additional sides):
Calories: 412
Total Fat: 18g (Saturated Fat: 2.5g, Unsaturated Fat: 13g)
Cholesterol: 13mg (Mono Saturates: 0.5g, Polyunsaturates: 7.5g)
Sodium: 484mg (Dietary Fiber: 9g, Sugars: 11g, Protein: 14g)
Note: The nutritional information provided is an estimate only and may vary depending on the specific ingredients used.
Steps
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1
Done
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Preheat your oven to 400°F. |
|
2
Done
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In a large cast iron skillet or nonstick pan over medium heat, combine the sweet potatoes, chickpeas, water, and salt. Bring to a simmer, cover, and cook for 10-12 minutes or until tender. Remove from the heat and set aside. |
|
3
Done
|
While the sweet potatoes are cooking, prepare the eggs according to your preference (over easy, sunny side up, etc.). |
|
4
Done
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Once the sweet potatoes are done, add the onion, garlic, and bell pepper to the same skillet with the reserved tomato liquid. Cook for another minute or two until softened. |
|
5
Done
|
Add the harissa, paprika, and olive oil mixture to the skillet. Stir well to combine and bring to a gentle simmer. |
|
6
Done
|
Reduce the heat to low and carefully pour the eggs into the center of the sauce. Use a spoon to gently push the egg whites outwards as they begin to set. |
|
7
Done
|
Sprinkle the top of the shakshuka with the cumin seeds and fresh parsley. Cover the pan with a lid or aluminum foil to allow the eggs to finish cooking (about 5 more minutes). |
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8
Done
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To serve, divide the shakshuka among four bowls and garnish with fresh parsley. Serve with pita bread, crusty bread, or tortillas for dipping and enjoying every last bite. Enjoy! |
|
9
Done
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2.5g, Unsaturated Fat: 13g) |
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10
Done
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0.5g, Polyunsaturates: |
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11
Done
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7.5g) |
