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How to make sweet potato kale shakshouka: Comfort Food Friday recipe

How about making something different for dinner tonight?

CLEVELAND — Hungry? You will be! It's "Comfort Food Friday," and today we're featuring this easy-to-make recipe for sweet potato kale shakshouka.

Enjoy!

INGREDIENTS

2 tablespoons olive oil

1 sweet potato

1 small onion diced

1 tablespoon chili powder

2 tablespoons ground cumin

1 teaspoon ground ginger

1 bunch of kale, stemmed and roughly chopped

1 tablespoon salt

3 cloves garlic minced

1 28 ounce can of crushed fire-roasted tomatoes

4 eggs

INSTRUCTIONS

  • Heat oven to 400 degrees
  • Cut ends and sides of the sweet potato to form a rectangle
  • Cut the ends of the sweet potato into a small dice
  • Heat a sauté pan over medium-high heat
  • Add the sweet potato, onions, chili powder, cumin, ginger and cook for about six minutes
  • Add the fire-roasted tomatoes and simmer for five minutes
  • Gently crack the eggs into the sauce
  • Bake in the oven for about eight minutes until the whites are set, but the yolks are still runny

EXTRAS: SWEET POTATO 'CARDS'

1 sweet potato cut into a rectangle

5 tablespoons butter

Salt to taste

  • Heat oven to 400 degrees
  • Slice the sweet potato rectangle into thin ‘cards’ with a mandoline
  • Arrange the slices in small stacks of four, fanned out like a deck of cards
  • Dot with a few pieces of cold butter
  • Season with salt
  • Bake for 30 to 35 minutes until the edges are darkened and crispy 

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