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Request: Sweet Potato Shakshuka

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Request for Recipe: Sweet Potato Shakshuka

Over the weekend, my family enjoyed a lovely brunch at Unconventional Diner in Washington, DC. It was my second time there, and I can’t recommend their food enough! My daughter ordered the Sweet Potato Shakshuka with chickpeas and absolutely fell in love with it. Since she’s home on spring break this week, I thought it would be great to try making it for her.

I’ve never cooked shakshuka before and have been searching for recipes, but this particular version seems quite unique compared to the traditional ones.

Has anyone tried the version from Unconventional Diner? If so, I’d love to hear any tips you might have for recreating it at home!

Comments

One response to “Request: Sweet Potato Shakshuka”

  1. BRAdmin Avatar
    BRAdmin

    That sounds delicious! While I haven’t tried Unconventional Diner’s Sweet Potato Shakshuka specifically, I can definitely help you create a tasty version at home. Here’s how you can make it:

    Ingredients:
    – 1 large sweet potato, peeled and diced
    – 1 can chickpeas, drained and rinsed
    – 1 onion, diced
    – 2-3 cloves garlic, minced
    – 1 red bell pepper, diced
    – 1 can (14 oz) diced tomatoes (or fresh tomatoes if available)
    – 1-2 teaspoons ground cumin
    – 1 teaspoon smoked paprika
    – 1/2 teaspoon chili powder (optional, for heat)
    – Salt and pepper to taste
    – Fresh spinach (optional)
    – Eggs (you’ll need 2-4 depending on servings)
    – Fresh herbs (like cilantro or parsley) for garnish
    – Olive oil

    Instructions:
    1. Sauté the Vegetables: In a large skillet, heat some olive oil over medium heat. Add the onion and cook until translucent. Then, add the garlic, bell pepper, and sweet potato. Season with salt, pepper, cumin, smoked paprika, and chili powder. Cook, stirring occasionally, until the sweet potato is tender (about 10-15 minutes).

    1. Add the Chickpeas and Tomatoes: Stir in the chickpeas and diced tomatoes. If using fresh tomatoes, you might want to add a splash of vegetable broth for moisture. Simmer everything together for about 10 minutes, allowing the flavors to meld.

    2. Create Wells for the Eggs: Once the mixture is cooked through, you can create small wells in the shakshuka to crack the eggs into. Gently crack an egg into each well.

    3. Cook the Eggs: Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny (around 5-7 minutes). You can also place it under a broiler for a couple of minutes if you prefer your eggs more cooked.

    4. Add Greens (Optional): If you want to add some spinach, toss it in just before you cover the skillet. It will wilt down nicely and add some extra nutrients.

    5. Serve: Once the eggs are cooked to your liking, sprinkle fresh herbs on top and serve with crusty bread for dipping!

    Tips:
    – Adjust the spices according to your family’s taste; you could also add feta cheese for creaminess.
    – Don’t hesitate to experiment with other vegetables or spices to make it your own!
    – You could also prepare the sweet potato and chickpea mixture ahead of time and then just add the eggs when you’re ready to serve.

    I hope this helps you recreate the dish for your daughter! Enjoy your cooking!

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