Asparagus, Sweet Potato And Tomato Shakshouka.
Happy Sunday. Asparagus, sweet potato and tomato shakshouka anyone?
This wholesome brunch dish is packed with nutrients that, among a range of benefits, can help support a woman during pregnancy.
Asparagus is a rich source of dietary folate, providing approximately 40% of your daily folic acid per portion, essential in pregnancy.
Meanwhile, sweet potatoes are rich in vitamin A which is essential for healthy foetal development and eggs are a great source of choline which helps protect against neural tube defects during pregnancy.
How To Make Asparagus, Sweet Potato And Tomato Shakshouka:
Preparation time: 10 minutes
Cooking time: 30 minutes
- 2 tsp cumin seeds
- 1/2-1 tsp chilli flakes, to taste
- 2 tbsp olive oil
- 1 large sweet potato, peeled and cut into 1cm chunks (about 400g total weight)
- 2 cloves garlic, chopped
- 400g cherry tomatoes, halved
- 1 bunch asparagus, trimmed and chopped into bite size pieces
- 2-4 eggs, depending on hunger
- a small handful coriander, chopped
- salt and freshly ground black pepper
- a drizzle of extra virgin olive oil
- a dollop of Greek yogurt
What To Do:
- Add the cumin and chilli to a frying pan and set over a medium-high heat to toast for a couple for minutes. Once the spices are fragrant, pour in the oil and add the sweet potato cubes, stirring well to mix. Reduce the heat to a minimum and cover the pan with a piece of tin foil (or a lid if you have one). Leave to cook for 10 minutes, stirring once or twice, until the sweet potato is just starting to soften.
- Remove the foil, add the garlic and stir through, then fry for a minute. Turn the heat up a little, add the tomatoes and a little salt and pepper and fry for another 5 minutes, stirring occasionally. Stir through the asparagus, recover loosely with the foil and cook for another 5 minutes.
- Use a wooden spoon to push the vegetables aside to make 2-4 wells in the asparagus mix, cracking an egg into each. Recover loosely with the foil and leave to cook until the eggs are done to your liking, about 5-8 minutes for a set white and a runny yolk.
- Season with salt and black pepper, scatter over the coriander, top with a dollop of Greek yogurt and a drizzle of extra virgin olive oil. Serve immediately with plenty of crusty bread.
Recipe and image courtesy of Enjoy Asparagus.
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