Get ready to transform your ordinary dinner into an extraordinary culinary adventure! Imagine crispy, golden sweet potato fries smothered in a rich, spicy tomato sauce and topped with perfectly runny eggs - this Shakshuka Loaded Sweet Potato Fries recipe is about to become your new obsession. Combining the vibrant flavors of Middle Eastern cuisine with the comfort of crispy fries, this dish is a game-changer that will have your taste buds dancing and your dinner guests begging for the recipe.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 eggs
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that the sweet potato fries cook evenly and become crispy.
- Wash and peel the sweet potatoes. Cut them into thin fries, about 1/4 inch thick, ensuring they are uniform for even cooking.
- In a large bowl, toss the sweet potato fries with olive oil, paprika, cumin, salt, and pepper until they are well coated.
- Spread the seasoned sweet potato fries in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to achieve maximum crispiness.
- Bake the sweet potato fries in the preheated oven for about 25-30 minutes, flipping them halfway through, until they are golden brown and crispy.
- While the fries are baking, prepare the shakshuka mixture. In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and bell pepper to the skillet and sauté for about 5 minutes, or until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced tomatoes to the skillet, along with a pinch of salt and pepper. Stir to combine and let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken.
- Once the shakshuka sauce has thickened, create small wells in the mixture and crack an egg into each well. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Once the sweet potato fries are done baking, remove them from the oven and let them cool slightly.
- To serve, place a generous portion of sweet potato fries on each plate, and top with the shakshuka mixture and a cooked egg. Garnish with fresh parsley for added flavor and color.
- Enjoy your Shakshuka Loaded Sweet Potato Fries hot, savoring the combination of crispy fries and flavorful shakshuka!
Tips
- Cut your sweet potato fries uniformly to ensure even cooking and maximum crispiness.
- Don't overcrowd the baking sheet - give your fries space to crisp up properly.
- Use fresh spices like paprika and cumin to enhance the flavor profile.
- For extra crispy fries, pat the sweet potato strips dry before seasoning.
- Watch your eggs carefully when poaching - you want those yolks beautifully runny!
- Fresh parsley is key for a burst of color and fresh flavor at the end.
- Serve immediately for the best texture and temperature combination.
- Feel free to add a sprinkle of feta cheese or a dollop of yogurt for extra richness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 190mg
