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Shakusha With Sweet Potatoes
Main Course
Must-try new egg recipe
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Preparation Time10min
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Cooking Time30min
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Servings2

Ingredients
- 1 Sweet potato
- 1 Onion
- 500g Canned chopped tomatoes
- 150g Baby spinach
- 4 Eggs
- 2 cloves Garlic
- 1 tbsp Ginger, minced
- 1 tbsp Cumin powder
- 2 Bay leaves
- 100ml Chicken broth
- 30ml Olive oil
- Parsley
- Salt
- Sugar
- Black pepper
Cooking Method
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- 1. Peel and cut the sweet potato into 0.5cm slices. Chop the onion and parsley. Mince the garlic.
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- 2. Season the sweet potatoes with salt and black pepper. Heat a large frying pan over medium heat. Add 20ml of olive oil to the pan and add in the sweet potato slices. Fry them in a single layer until golden brown on both sides for 15-20 minutes.
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- 3. In another pan, add the remaining olive oil on medium high heat. Sauté onion and garlic until soften.
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- 4. Add in cumin powder and grated ginger, cook for another 1-2 minutes until fragrant. Add bay leaves.
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- 5. Stir in canned tomatoes. Add in broth and season with salt, pinch of sugar and black pepper.
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- 6. Let the sauce cook for about 6-8 minutes over medium low heat until slightly thickened. Stir in spinach. Pour the tomato sauce on top of the pan with the sweet potato slices in a single layer.
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- 7. Make a small indent in the sauce with a spoon and crack an egg into each one. Cover the lid and cook for 5-7 minutes or until the egg whites turn white.
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- 8. Sprinkle with chopped parsley and serve.