SWEET POTATO SHAKSHUKA

This makes a really great meal or breakfast for any day of the week. I use sweet potato and ham in this recipe, and they taste incredible.

PREP 10 mins COOK 20 mins SERVES 4

2 sweet potatoes, peeled and cut into 2cm chunks ½ tbsp coconut oil 4 red onions, sliced 1 tsp chilli flakes – more if you like it hot 10 sage leaves, finely sliced 200g kale, stalks removed 275g thick-cut deli ham, cut into 1cm strips 1 x 400g tin of chopped tomatoes 4 eggs large bunch of parsley, roughly chopped

 Place the sweet potato chunks in a bowl along with a splash of water. Cover with clingfilm, zap in the microwave for 4 minutes and set aside.

 While the sweet potatoes are spinning, melt the coconut oil in a large saucepan over a medium-to-high heat. When it is hot, add the sliced onions and cook for 3 minutes until starting to soften. Sprinkle in the chilli flakes and sliced sage leaves and continue to stir-fry for 2 minutes.

 Unwrap the sweet potatoes, drain off the excess water and then chuck them in the pan. Pile in the kale and keep stirring until it wilts – this will take about 5 minutes.

 Stir in the ham strips, then pour in the chopped tomatoes along with half a tin of water. Bring to the boil. One at a time, make a small indent in the mixture with a wooden spoon and crack an egg into each one.

 Place a lid on top and cook for 7 minutes, or until the eggs are cooked to your liking. Sprinkle with the chopped parsley and serve. ➤