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Sweet Potato Shakshuka with Homemade Berbere & Garlic Naan

A sweet potato shakshuka spiced with
homemade Ethiopian berbere spice blend. The sweet and spice flavours play nicely with tangy tomatoes and fresh cracked eggs. It's complemented by a side of
homemade garlic butter naan to scoop it all up with.
Course Stovetop
Cuisine Stovetop
Keyword Stovetop
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5
Calories 715kcal

Ingredients

Sweet Potato Shakshuka

  • 1 tablespoon olive oil
  • 2 sweet potatoes medium-sized, sliced into disks or cut into small cubes
  • 5 tomatoes cut into cubes
  • 1 yellow onion finely diced
  • 3 cloves garlic crushed
  • 3 teaspoons berbere spice homemade or store bought
  • 1 teaspoon salt
  • 5 eggs
  • 1.5 - 2 cups water
  • ½ cup feta crumbled, for garnish
  • 3 tablespoons red onion finely diced, for garnish
  • 2 tablespoons parsley finely diced, for garnish
  • 2 tablespoons cilantro finely diced, for garnish

Naan

  • 4 cups all purpose flour
  • 2 cups warm water
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 clove garlic crushed
  • 2 teaspoons cumin seeds
  • 1 tablespoon fresh parsley finely diced
  • 1 tablespoon fresh cilantro finely diced

Instructions

  • Start the naan
    Add the warm water and yeast to one bowl and the flour and salt to another. Once the yeast has bloomed (foamed up a bit) mix all of the dough ingredients in a large bowl until just incorporated. Set aside at room temperature lightly covered.
  • Make the shakshuka base
    Prepare all the ingredients for the shakshuka. Heat oil in a large non-stick skillet over medium-high heat. Add the sweet potatoes and saute until they're browned and softened. Then add the onion, garlic, berbere, salt, and water. Bring to a boil, then reduce heat to medium, add the tomatoes and simmer while you cook the naan keeping an eye on it that it doesn't dry out too much. If it seems too dry, add more water, adjust the temperature or both.
  • Prepare the naan
    Knead the dough for a few minutes until it's smooth (maybe 3-5 minutes). Turn it out onto a lightly floured surface and use a knife to cut it into approximately 10 pieces. Drizzle the dough liberally with olive oil.
  • Prepare the garlic butter
    Add 3 tablespoons of salted butter, 1 crushed garlic clove and 2 teaspoons of cumin seeds to a microwave safe bowl. Cover and microwave for 1 minute until the butter is melted and the garlic is aromatic. Then add 1 tablespoon each of diced fresh (or 'fresh' frozen) parsley and cilantro. Set aside with a basting brush ready to brush the cooked naan.
  • Cook the naan
    Heat a non-stick skillet over medium-high heat (closer to high but not too high). Take each piece and stretch it into a naan shape and then lay it onto the hot skillet, cooking it for 2-3 minutes per side or until browned. Use a basting brush or teaspoon to spread the garlic butter on each side.
  • Add the eggs to the shakshuka
    When you are about halfway through cooking the naan, crack the eggs into the shakshuka. They should cook until the whites are set - about 10-15 minutes.
  • Garnish the shakshuka
    If you like, you can garnish the shakshuka with fresh cut red onion, feta, and more fresh (or 'fresh' frozen) parsley and cilantro.

Notes

If you don't have berbere you can substitute any other spice blend you like. Curry would go well but also smoked paprika with a bit of oregano.