A delicious vegetarian dish with eggs with a middle Eastern touch
Preheat the oven to 180 degrees. Peel the sweet potato and cut into cubes. Place on a baking tray and drizzle with a little oil and sprinkle with salt and pepper. Roast them for 25 minutes. Chop the onion, red pepper and garlic and sauté in a large pan.
Add the cumin, paprika and ras el hanout. Add the peeled tomatoes and let it simmer for 15 to 20 minutes, meanwhile mash the tomatoes a little with a spatula. Add the spinach little by little and let it want. Season the mixture with salt and pepper.
Then stir in the roasted sweet potato along with the chickpeas. Divide the mixture evenly between 2 pans. Make a total of 6 wells in the mixture and break in the eggs. Let them solidify (to desired hardness). Garnish the shakshuka with diced avocado and feta.
Source: Leukerecepten by leukerecepten-nl.
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