If you are a lover of sweet potatoes like I am, am certain you will love this recipe. I know most of us have grown eating sweet potatoes while boiled for breakfast but am here to share the various ways in which we can enjoy them differently. This breakfast hash or shakshuka is quick to whip up and very flavorful considering all the ingredient used. The good thing about it is that you only need a handful of the various ingredients need including the sweet potatoes, kales (sukuma wiki), bacon etc. You can even tweak it to be your own depending on what you have on hand. You can switch kales (sukuma wiki) with any other leafy green you have on hand, switch up the spices to your own or even add breakfast sausages or some minced meat.
Another way to enjoy sweet potatoes would be the Protein packed breakfast casserole.
Preparation & cooking
On a large cast iron pan or heavy stainless steel pan or a heavy non stick pan, cook the bacon till golden and crispy on medium heat. Once done, remove & set aside.
On the same pan, add the diced onion, green & red bell peppers (hoho) and sauté for about a minute till they soften then add in the spices and mix well.
Stir in the diced sweet potato and let them cook wile covered to soften them for about 10-12 minutes, stirring often until fork tender.
Add back the crispy bacon together with the kales (sukuma wiki) and stir. Allow to cook for another 1-2 minutes or until the kale (sukuma wiki) has wilted. Remember to season with black pepper & sea salt.
Using a spatula or cooking spoon, create 4 wells. Crack an egg into each well and cook until the eggs are done to your liking. Remember to season the eggs with black pepper & sea salt. You can a cover the pan to cook the eggs faster. If you prefer well done eggs, make sure when you insert a skewer or toothpick, it comes out clean.
Remove the breakfast hash/shakshuka from the heat. Garnish with chopped chives/ cilantro/ parsley then serve.
Sweet Potato Breakfast Hash or Sweet Potato Shakshuka (with bacon)
Ingredients
- 50 g bacon, cut into small pieces
- 1 onion, diced
- 1 green bell pepper (hoho), deseeded & diced
- 1 red bell pepper (hoho), deseeded & diced
- 1 large sweet potato peeled & diced into small cubes (Approx. 4 cups)
- 1 bunch kales (sukuma wiki), roughly chopped ( Approx. 2 cups)
- ¼ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp paprika
- 4 eggs
- Sea salt & black pepper, to taste
- 1 bunch chives/ cilantro/ parsley for garnish, chopped (optional)
Instructions
- On a large cast iron pan or heavy stainless steel pan or a heavy non stick pan, cook the bacon till golden and crispy on medium heat. Once done, remove & set aside.
- On the same pan, add the diced onion, green & red bell peppers (hoho) and sauté for about a minute till they soften then add in the spices and mix well.
- Stir in the diced sweet potato and let them cook wile covered to soften them for about 10-12 minutes, stirring often until fork tender.
- Add back the crispy bacon together with the kales (sukuma wiki) and stir. Allow to cook for another 1-2 minutes or until the kale (sukuma wiki) has wilted. Remember to season with black pepper & sea salt.
- Using a spatula or cooking spoon, create 4 wells. Crack an egg into each well and cook until the eggs are done to your liking. Remember to season the eggs with black pepper & sea salt. You can a cover the pan to cook the eggs faster. If you prefer well done eggs, make sure when you insert a skewer or toothpick, it comes out clean.
- Remove the breakfast hash/shakshuka from the heat. Garnish with chopped chives/ cilantro/ parsley then serve.
Notes
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I know you’re going to love this Sweet Potato Breakfast Hash or Sweet Potato Shakshuka. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
