Vegetarian Shakshuka with Sweet Potato
For 2 people:
200 g Sweet potato
2 Tbsp olive oil
1 Tin of tomato cubes of 400 g
3 Tsp Spice Blend – Shakshuka
1 Red onion
Chop the onion. Cut the leek into strips and the aubergine and potatoes into cubes of about 1.5 cm. Heat a pan with oil and cook the aubergine until brown. Add the sweet potato and onion and fry for about 5 minutes. Add the tomato cubes and the Spice Blend – Shakshuka and cook for about 4 minutes.
Make 4 wells in the sauce for the eggs and pour into them. Close the pan with a lid and serve when the eggs have set.