I haven't posted a recipe in awhile, but that doesn't mean I haven't been cooking! I've sort of made it my mission to tackle a few Pinterest recipes each week, this week I even made my own mashed potatoes from scratch! (It was a pretty big deal.)
For brunch today, I was feeling adventurous - green shakshuka eggs (a Pinteret take on an Arabic dish, substituting spinach for the usual tomatoes) with a sweet potato hash. I didn't take very many photos of the process, obviously, but it was easy enough. My recipe is a little tweaked, based on what I had in the fridge - the original egg recipe called for a few Tbsp of white wine, which probably would have been tasty, but I didn't have any. And of course my measurements aren't exact - unless you're baking, I think you've always got a little room to play around and get it to your personal flavor preference.
For The Eggs
For The Hash
Start with the egg dish, because the spinach and cream can simmer for 20 minutes. Heat a big sautée pan, add the olive oil, and sautée your garlic and diced onion over medium heat until the onion becomes golden brown. Add spinach and sautée until it's about half the original size (my pan is shallow, so after I took this photo and cooked it down, I doubled the amount).
Stir the cream and spices into the pan (here's where you can add a splash of white wine), bring to a boil, then simmer over the lowest heat for about 15-20min. Stir occasionally, but really you can forget about it while you prep the hash. So, meanwhile, bring a pot of water to boil and throw in your cubed sweet potato for about 5-8 minutes, or until fork tender. In a new pan, add your olive oil/butter (I actually used a little of both) and cook your onions/peppers, then add your cubed sweet potato & season. Toss everything around the pan occasionally so the potato browns evenly (5-10min). While the hash browns, back to the spinach pan... By now, you can add the eggs (gently! I broke two of my yolks). Cover and turn the heat up a little - cook for about 5min until the egg whites are opaque and the yolks are still nice and runny.
Add your shredded cheese and a little salt & pepper at the end. Plate it all up with the sweet potato hash, and enjoy! I served it with a nice piece of toast to soak up all the yolky goodness.