We love sweet potato in the fall, and this Shakshuka toast is the perfect cozy meal for any time of day! Whether it’s breakfast, lunch, or a light dinner, you can whip this up in no time. Plus, it’s clean, gluten-free, and a fresh twist on avocado toast! 🥑✨
Recipe below!! ⬇️
Ingredients:
- 1 medium sweet potato, cut longways into ½-inch slices
- ½ cup Shooka Sauce
- 2 eggs
- 1 avocado, sliced
- Feta cheese, crumbled
- Fresh herbs
- Salt and pepper, to taste
Directions:
1. Slice the sweet potato in 1/8 inch slices and soak in cold water for 20 minutes. Pat dry, season with salt and pepper and toast the sweet potato slices in the oven at 425°F (220°C) for about 20-25 minutes until crispy and golden, flipping occasionally.
2. In a pan, warm up Shooka Sauce and gently poach the eggs directly in the sauce until the whites are set but the yolks are still runny.
3. Assemble the toasts by spooning the Shakshuka sauce and poached eggs over your crispy sweet potato slices.
4. Add sliced avocado, crumbled feta, fresh herbs, and a drizzle of olive oil. Sprinkle with salt and pepper, and serve immediately!
A warm, savory, and naturally gluten-free option that’s full of flavor. Perfect for your next fall meal! 🍂