Recipes
Joe Wicks' sweet potato shakshuka
This makes a really great meal, especially breakfast, for a crowd
This makes a really great meal, especially breakfast, for a crowd
(151 votes)
Cook: 20 Mins
Serves: 4
Price: £1.65 per serving
Nutritional Information
Each 514g serving contains
Energy
1635kj
391kcal
1635kj
391kcal
20%
Fat
11.8g
11.8g
Med
17%
17%
Saturates
4.1g
4.1g
Med
21%
21%
Sugars
17.5g
17.5g
High
19%
19%
Salt
2.31g
2.31g
High
39%
39%
of your reference intake.
Typical energy values per 100g:
318kj/76kcal
Typical energy values per 100g:
318kj/76kcal
Ingredients
2 sweet potatoes, peeled and cut into 2cm chunks
½tbsp coconut oil
4 red onions, sliced
1tsp chilli flakes
10 sage leaves, finely sliced
200g kale, stalks removed
275g thick-cut deli ham, cut into 1cm strips
400g can chopped tomatoes
4 eggs
Large bunch parsley, roughly chopped
Method
1
Place the sweet potato chunks into a bowl along with a splash of water. Cover with clingfilm, zap in the microwave for 4 mins, and then set aside until ready to use.
2
While the sweet potatoes are spinning, melt the coconut oil in a large pan over a medium to high heat. When it’s hot, add the sliced onions and cook for 3 mins until starting to soften. Sprinkle in the chilli flakes and sliced sage leaves and continue to stir-fry for 2 mins.
3
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 mins.
4
Stir in the ham strips, then pour in the chopped tomatoes along with half a can 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.
5
Place a lid on top and cook for 7 mins, or until the eggs are done to your liking. Sprinkle with the parsley and serve.