200°C · 15-30 minAllergens
Gluten
Lactose
Ei
SulfietShakshouka with Sweet Potato
Shakshouka is a North African dish that has been made for a long time. The base is egg and tomato, and the dish is prepared in various ways across different regions. I enrich the tomato sauce with roasted sweet potato, chickpeas, spices, and fresh spinach. On top, there’s a softly poached egg. You’ll also receive flatbread and a dip made from avocado and feta. The dish may not look exactly like the photo.
Shakshouka with Sweet Potato
Tomatoes, spinach, carrot, white onion, garlic, red chilli, sweet potato, avocado, lemon, fresh parsley, chickpeas, cumin seeds, paprika powder, ras el hanout (turmeric, coriander seeds, paprika, pepper, pink peppercorns, liquorice, ginger, cinnamon, lavender, mint, oregano, bay leaf, sage, thyme, saffron), feta made from pasteurised sheep and goat's milk, fresh free-range egg, yoghurt, Lebanese flatbread, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, sulfiet.
Microwave
Remove the egg and heat the shakshouka loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the flatbread for the last 20 seconds. Serve with the avocado feta dip (cold) and the egg.
Oven — 200°C, 15-30 minMarleen's choice
Remove the egg and heat the shakshouka covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Warm the flatbread for the last 2 minutes. Serve with the avocado feta dip (cold) and the egg. Disposable containers cannot go in the oven, transfer to an oven dish.