Ramadan Recipes: Sweet Potato Shakshuka
Spice Up Suhoor with Sweet Potato Shakshuka With Sriracha Butter and Pickled Onions
Elevate your suhoor with a flavorful twist on the classic shakshuka recipe. This sweet potato shakshuka with sriracha butter and pickled onions combines the warmth of Middle Eastern spices with the sweetness of roasted sweet potatoes, topped with a kick of sriracha-infused butter and tangy pickled onions. It's a hearty and satisfying dish that will keep you energized throughout the day of fasting during Ramadan.
Read More: Ramadan Recipes: Shakshuka
Read More: Ramadan Recipes: Green Shakshuka
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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This article was previously published on UAE Moments.To see the original article, click here
Ingredients
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- 15 Minutes
- 4 Serving
- 300 Calories
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon sriracha sauce
- Pickled onions, for garnish
- Fresh cilantro, for garnish
Sweet Potato Shakshuka
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Method & Directions
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- 30 Minutes
- Toast the Sweet Potatoes
تم نسخ الرابطPreheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet lined with parchment paper and drizzle with olive oil. Toss to coat evenly and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
- Prepare the Shakshuka Base
تم نسخ الرابطIn a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic, and cook for an additional 2-3 minutes until the vegetables are softened.
- Add Spices and Sweet Potatoes
تم نسخ الرابطStir in the ground cumin, paprika, and ground coriander, and cook for another minute until fragrant. Then add sweet potatoes after you mash them, season with salt and pepper to taste, and simmer for 7-10 minutes until the sauce has thickened slightly.
- Make Wells for Eggs
تم نسخ الرابطUsing the back of a spoon, create four small wells in the potato mixture. Crack one egg into each well, spacing them evenly apart. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes until the whites are set but the yolks are still runny.
- Prepare Sriracha Butter
تم نسخ الرابطIn a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the sriracha sauce until well combined. Remove from heat and set aside.
- Serve
تم نسخ الرابطOnce the eggs are cooked to your liking, remove the skillet from heat. Drizzle the sriracha butter over the eggs and sweet potatoes. Top with pickled onions, and fresh cilantro. Serve immediately, with crusty bread or pita on the side.