Spicy Sweet Potato & Chickpea Shakshuka

Tomato-ey goodness to brighten up your morning!

I've been loving Mediterranean flavors recently, and last week when I was debating about breakfast for the week, this dish popped into my head to prep for my mornings. I love waking up and indulging in a hearty breakfast - and this one is so great because while filling, it's also healthy and meat free!

“I love waking up and indulging in a hearty breakfast - and this one is so great because while filling, it's also healthy and meat free!”

Below I go over your shopping list and I breakdown the specific recipe and the steps to making these mouthwatering nachos! Serves 3-4.

Ingredients

* 1 can of crushed tomatoes

* 1 can of chickpeas

* 1 sweet potato, chopped

* 1 white onion, chopped

* Juice and zest from 1/2 lemon

* 2-4 eggs

* Handful of feta cheese

* 2 cloves of garlic, minced

* 1 tbsp extra virgin olive oil

* 1 tbsp smoked paprika, cayenne pepper, cumin, pepper and sea salt

* 1 tsp harissa* Optional

--- Cooking Steps ---

1. Chop up the onion and sweet potato. Drain the can of chickpeas and pat dry. Add all of it to a cast iron pan with some olive oil. Cook for 10-15 minutes on low until cooked through.

2. Add the can of crushed tomatoes, garlic, lemon juice and zest and seasoning, along with the harissa. Stir mixture together and bring to a boil.

3. Turn temp to low and then scoop out one pocket at a time and crack an egg in each pocket. Cover the pan and let the egg cook for several minutes until the whites of the egg are cooked.

4. Top with parsley and feta.

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