Master another brunch legend with this Easy Shakshuka Recipe! Going out for brunch is a weekend treat I’ll never get tired of. But sometimes I want the same experience of a hot, flavourful brunch from the comfort of my own home. That’s how this recipe was born! I was inspired by some of the best hash dishes I’ve had, plus some of my favourite flavours. The result is sweet potato roasted to bring out its flavours, with tangy and salty halloumi, savoury baba ganoush, and a fried egg.
Sweet potato breakfast hash
It is, of course, no surprise to find potatoes in a hash, although usually we are served the white variety. But sweet potatoes bring so much flavour of their own that they can really elevate a dish like this. The sweetness of the potatoes does need balance, though. This is why halloumi and baba ganoush are so important in this breakfast hash. A bit of freshness, such as cherry tomatoes and fresh herbs, really round things out. To cook the sweet potato, peel and cube them place them on a baking sheet. Drizzle with olive oil and then sprinkle cumin, garlic powder, smoked paprika and sat, then place in a preheated oven. They will take about 40 minutes to be cooked all the way through and a bit crispy on the outside.
Baba ganoush
Since I first learned to make baba ganoush it has become a dish I go back to again and again. It’s fantastically good when added to a salad or over roasted vegetables. It provides a deep umami taste and a garlicky kick, making any dish a more satisfying experience. But having tested lots of supermarket versions, I really do think it should be homemade to be really enjoyed. Fortunately it’s not at all hard to make! And by making extra, you can enjoy it for a few days to come. To make it, prick the eggplant with a fork or knife and place on a baking sheet. Get your oven good and hot using the broil or grill function. Cook it on the top rack of your oven as close to the heat as possible. After 10-15 minutes, or when the skins are looking charred, turn them over and leave them for another 5 minutes. It’s important that they are very soft when taken out. Let them peel for 5 or 10 minutes and peel the eggplants. Add the flesh to a food processor or blender with lemon juice, tahini, olive oil, salt and smoked paprika. Blend it until smooth, adding a bit more salt if needed.
Serving suggestions
I find that this sweet potato hash goes perfectly with warm flatbread. Don’t be intimidated by making your own bread to go with this meal. It’s quick and simple while using only a short list of ingredients.
Storage and leftovers
Heating up a mix of ingredients like this hash can get pretty complicated, so I would suggest finding a way to clean up your plates with everything hot and fresh. If you suspect you’ll be eating less than the full amount, you are better off halving the recipe. If you end up with more ingredients than you need, you can keep extras separately to either combine into a hash on a later date or to find another use for.
