Sweet Potato Shakshuka

1 Yellow onion

3 Cloves crushed garlic

6 oz crushed or whole canned tomatoes

1 tsp tomato paste

1 tsp Paprika, Cayenne, Cumin

Feta (however much you like)

2 Handfuls kale

4 Eggs

Toppings:

Cilantro, parsley, basil

Dukkah
Red chili flakes

Saute onion in olive oil, add a splash of water and cook down until translucent. Making sure all water has evaporated, add garlic and saute until the onions get some color. Add 1 tsp tomato paste, 1/2 tsp paprika, cumin and *cayenne (*if you like heat!).

Add sweet potatoes with a splash of water, let cook down until potatoes are fairly soft, but not falling apart. They’ll cook some more in the tomato sauce.

Add 6 oz crushed or whole tomatoes (if whole break down with spoon), and cook down for 10 min. or so. Add kale, stir and cover to wilt. Add feta.

Make 4 divots with your spoon where the eggs will be. Crack eggs, and cover with lid on medium heat for about 8-10 min. or so. The eggs should be set, whites cooked fully and the yolk jammy.

Garnish with dukkah, parsley, red chili flakes, etc.