Name: Eggs in a Tomato, Sweet Potato & Kale Stew (Shakshuka) with Toast
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans diced tomatoes; 12 eggs; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ bunches kale; 85 g Parmesan cheese; 0.68 kg sweet potato; 3 (213 ml) cans tomato sauce; 12 slices whole grain bread; 1 ½ medium yellow onions; black pepper; cayenne pepper; cumin, ground; extra virgin olive oil; salt; smoked paprika

Eggs in a Tomato, Sweet Potato & Kale Stew (Shakshuka) with ToastEggs in a Tomato, Sweet Potato & Kale Stew (Shakshuka) with Toast — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (398 ml) cans diced tomatoes

12 eggs

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ bunches kale

85 g Parmesan cheese

0.68 kg sweet potato

3 (213 ml) cans tomato sauce

12 slices whole grain bread

1 ½ medium yellow onions

black pepper

cayenne pepper

cumin, ground

extra virgin olive oil

salt

smoked paprika

Instructions

Wash and dry the fresh produce.

Peel and coarsely grate sweet potatoes. Place in a large bowl.

Peel, halve, and medium dice onions. Add to the bowl with the sweet potato and set aside.

Preheat two large skillets over medium-high heat.

While the skillets heat up, peel and mince garlic.

Once the skillets are hot, divide oil between them and swirl to coat the bottoms. Divide garlic between the skillets and cook, stirring constantly, until fragrant, 15-30 seconds.

Divide sweet potato and onion between the skillets. Cover and cook, stirring occasionally, until tender, 8-10 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and roughly chop the leaves.

Once the veggies are tender, divide half of the parsley, tomatoes, tomato sauce, water, and spices between the skillets. Stir to combine the stew and bring to a simmer. Once simmering, cook until slightly thickened, 5-6 minutes. (Reserve remaining parsley for serving.)

While the stew is simmering, preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces.

When the stew has thickened slightly, add kale to the skillets in handfuls, waiting for it to wilt slightly before adding the next handful.

Using a stirring spoon, make a well in the stew for each egg; crack an egg into each well and season with salt and pepper. Cover and cook until the egg whites are firm but yolks are still soft, about 5 minutes. Remove from heat.

Meanwhile, divide bread between two baking sheet pans. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

Finely grate Parmesan.

To serve, divide eggs, stew, and toast between plates. Top with Parmesan and reserved parsley. Enjoy!

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