Date posted: 26/02/2020


  • Serves 10
Votes: 1 Average: 5


Sweet potato
Extra virgin olive oil tin 50ml
Everyday Favourites ground cinnamon 1.5g
Maldon sea salt 6g
Everyday Favourites paprika 10g
Sweet potato - peeled and diced into rough cut 2cm chunks 1kg
Base Mix
Extra virgin olive oil tin 100ml
Red onions - cut into wedges 200g
Chopped garlic in oil 30g
Everyday Favourites paprika 10g
Everyday Favourites cayenne pepper 8g
Everyday Favourites ground cumin 8g
Tomato purée 40g
Everyday Favourites chopped tomatoes 800g
Chickpeas in water 400g
Casa De Mare pitted green olives 30g
Maldon sea salt 8g
Red pepper wedges - cut into 8ths and roasted 200g
Finished Shakshuka
Base mix 250g
Roasted sweet potato 45g
Free range egg 1
Lion middle eastern hot sauce 10ml
Mission Foods chilli bar marked tortilla wrap 30cm (12”) 1
Sumac 0.5g


  1. Firstly, to make the sweetpotato preheat the oven180°c. Tumble all the sweet potato ingredients in a bowl and place onto an oven tray. Roast for 20-30 minutes until soft and cooked.
  2. Then begin to make the base mix by adding the olive oil to a pan and heat, add the onion wedges and cook until soft. Once soft add the garlic and cook for a further 3-4 minutes.
  3. Next add all the spices and cook out.
  4. Add the tomato purée and reduce the heat to cook for 10 minutes then add the chopped tomatoes and cook for a further 10 minutes.
  5. Add the drained chickpeas and olives then season with salt and continue to cook for another 10 minutes.
  6. Stir through the red pepper wedges and keep warm until ready to serve.
  7. Now you are ready to assemble the final dish. Begin by placing the base mix into your desired oven proof dish.
  8. Top with the roasted sweet potato mix.
  9. Add the egg and place into the oven at 180°c for 6-8 minutes until the white is cooked.
  10. Next drizzle with Middle Eastern sauce.
  11. Finally serve with wedges of toasted chilli wrap and sprinkle sumac on top to finish.
Back to Top