Life happens. And your blog gets a little forgotten. However, after going to our Wild Women’s Action and Adventure Club Warm Springs Brunch and Trip, I was inspired to try a spin on a shakshuka. Also, I love alliteration. A LOT.
The intriguing fun about this dish is it is not hard, simply good comfort food in assembly and serving. My friend Angela did her version for brunch using kale and spinach. I was debating on a sweet potato use (we have them invading lately in the cupboard). Plus the dark greens and healthy sweet potato mix is so appealing. Add the acidic fire roasted tomatoes and baked eggs and you have a WIN.
Sweet Potato, Fire Roasted Tomatoes & Spinach Shakshuka (or a.k.a. Baked Eggs and Yumminess)
- Preheat oven to 450.
- Shimmer your garlic and green onion. Then, saute spinach and sweet potato shreds adding in your spices as they cook down. That is the key here – you are just warming and cooking down a bit on the stove to get some of that “roasted” flavor and bring out the garlic and onion and spices together.
- Spread your potato and spinach mix in the bottom of a sprayed/greased 13 x 9 pyrex dish. Think like a bottom crust – oh yum! That sauteed version in the skillet into the dish just smelled amazing – even got the attention of our neighbors who wanted to know what we were cooking. I got excited just typing it again.
- Mix the roasted and no sodium tomatoes together – I drained off most the juice but that is your preference if you want something a little soupier. If you wanted you could probably simmer the tomatoes a bit with extra spices- I added some fresh herbs from our garden – rosemary, thyme, and sage. YUM.
- Make some indented wells in the spinach/potato mixture with the back of your spoon. Break in those 6 eggs. There isn’t perfection to this. I did a little flourish breaking shell and egg when I did this. Because why not, you are the chef of your own kitchen!
- Spread the tomatoes over the eggs. Don’t flip out if you break a yolk. It won’t end the world. As mentioned above, you can use a canned or homemade tomato sauce, or even a thick salsa – go for Italiano or even some ole’- that is your choice.
- Then layer on the cheese. It is so good.
Bake for 25-35 minutes with foil. I checked it and baked an extra 5-8 minutes with foil off to melt and bake the cheese a bit more. Let it sit for a bit when you take it out of the oven. It actually seems to set up a little better. Serve. We served ours on small plates on the porch. It was awesome.
This works for the vegetarians in your life. AND if you can monitor a few ingredients – a Whole30 adaptation too. PERFECTION. I love this because we served up for an early dinner, then you can split up into servings for breakfast, brunch, lunch, or side leftovers. Yahoo.