Indian Shakshuka
with sweet potatoes / okra 'fries'

Name: Indian Shakshuka
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 tsp Garam masala; 1/2 tsp Salt; 1/2 tsp Coriander, ground; 1/2 tsp Cumin, ground; 1/2 tsp Curry powder, mild; 1/2 tsp Paprika; 1/4 tsp Red pepper flakes; 1 lb Sweet potatoes, cubed; 2 tsp Ginger, grated; 2 cloves Garlic, chopped; 1 Onions, medium, diced; 2 Tbsp Cilantro leaves, chopped; 1 Limes, wedges; 1 Tbsp Oil, cooking; 1 can Tomatoes, diced (28 oz / 794 g); 8 Eggs; 1/4 cup Pepitas / pumpkin seeds; 1 lb Okra, trimmed and halved (sub green beans); 1 Tbsp Oil, cooking

Active: 30 Total: 30

Original GF Paleo Vegetarian

Shakshuka is a Middle-Eastern dish in which eggs are poached right inside a tomato-based sauce. It makes a great foundation for a variety of flavors and spices, so we couldn't resist making this Indian-inspired version that is served with okra "fries".
Smarts: Want to add some greens? Fold in some baby spinach at the same time as the sweet potatoes.

Ingredients

Metric

Servings:

Indian Spice Blend:

Garam masala - 3 tsp
Salt - 1/2 tsp
Coriander, ground - 1/2 tsp
Cumin, ground - 1/2 tsp
Curry powder, mild - 1/2 tsp
Paprika - 1/2 tsp
Red pepper flakes - 1/4 tsp

Indian 'Shakshuka':

Sweet potatoes - 1 lb , cubed
Ginger - 2 tsp , grated
Garlic - 2 cloves , chopped
Onions, medium - 1 , diced
Cilantro leaves - 2 Tbsp , chopped
Limes - 1 , wedges
Oil, cooking - 1 Tbsp
Tomatoes, diced (28 oz / 794 g) - 1 can
Eggs - 8
Pepitas / pumpkin seeds - 1/4 cup

Okra 'Fries':

Okra - 1 lb , trimmed and halved (sub green beans)
Oil, cooking - 1 Tbsp

Prep

Make spice blend - Combine garam masala, salt, ground coriander, cumin, curry powder, paprika, and red pepper flakes. (Can be done up to 5 days ahead)
Sweet potatoes / Ginger / Garlic / Onions - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store sweet potatoes in one container. Combine ginger, garlic, and onions in another container. (Can be done up to 5 days ahead)
Pre-cook potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with wet paper towel and microwave on high until tender, 4 to 5 minutes. (Can be done up to 3 days ahead)
Okra / Cilantro / Limes - Prep as directed.

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Make

Heat oven to 450F / 232C.
Toss okra with oil (portion for okra) and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.
When okra is roasting, heat a large saute pan (use one that has a lid) with oil (portion for shakshuka) over medium heat. Add ginger, garlic, and onions and saute until onions are starting to soften, ~3 minutes.
Add in sweet potatoes and spice mix and saute until fragrant, 1 to 2 minutes.
Add diced tomatoes (including liquid). Saute for a few minutes to let some of the liquid to cook off. Taste and season with some salt and pepper.
Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
Serve shakshuka with cilantro and pepitas on top and lime wedges on the side. Enjoy with okra “fries”.

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