Baked Spanish Egg and Sweet Potato Noodle Bowls
Try this Baked Spanish Egg and Sweet Potato Noodle Bowls recipe
Try this Baked Spanish Egg and Sweet Potato Noodle Bowls recipe
- 4 eggs
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1/2 small yellow onion diced
- 1/4 easpoon cumin
- 1/4 teaspoon smoked paprika
- 1 jalapeno, seeded and finely chopped
- 2 large garlic cloves finely minced
- 1 15 oz can diced tomatoes
- 1 large sweet potato peeled, blade c, noodles trimmed
- 1.5 tablespoons chopped cilantro
- equipment needed: (5) 6oz ramekins
- Carbohydrate 12.8076865905564 g
- Cholesterol 3.92 mg
- Fat 2.19712545761046 g
- Fiber 1.22726942564623 g
- Protein 3.96362898747457 g
- Saturated Fat 0.727698723121379 g
- Serving Size 1 1 Serving (142g)
- Sodium 137.296538475404 mg
- Sugar 11.5804171649102 g
- Trans Fat 0.090328979865004 g
- Calories 85 calories
Step-by-step
- Preheat the oven to 375 degrees. Take out five 6oz ramekins and set aside.
- Place a large skillet over medium heat and add in the oil. Once oil heats, add in the chili, onions and garlic and cook for 3 minutes or until onions are translucent.
- Add in the tomatoes, paprika, cumin, salt, pepper and sweet potato noodles and cook for 5-7 minutes or until the tomatoes thicken. The sweet potato noodles might break apart, but that's okay.
- Portion the mixture into the ramekins and crack an egg in each one. Season the tops with pepper and bake for 10-15 minutes or until egg whites are completely set, careful not to overcook the yolks.
- Sprinkle with cilantro and serve.
Standard shakshuka relies on a wide skillet simmered continuously on the stovetop, but transferring the base into individual ramekins alters both heat distribution and final texture. Testing this method reveals that portioning vegetable bases into five separate six-ounce baking dishes requires careful temperature management to prevent the eggs from overcooking before the whites fully set. Adapting the recipe for alternative diets or scaling the portions up requires precise adjustments to maintain the correct moisture balance.
- Bake the ramekins at 375 degrees Fahrenheit for 10 to 15 minutes, watching closely for opaque whites while the yolks remain soft.
- Substitute regular potatoes for sweet potatoes at a one-to-one ratio if a less sweet starch profile is preferred, though cooking times may vary slightly.
- Double the ingredient quantities carefully when feeding larger groups, ensuring each dish maintains an equal ratio of tomato sauce to noodles.
- Mince the garlic finely and seed the jalapeno thoroughly to distribute heat evenly through the dense vegetable mixture without overwhelming the eggs.
- Store any leftover unbaked vegetable base in an airtight container in the refrigerator for up to two days before assembling fresh portions.
Individual baking vessels insulate the eggs differently than a cast-iron pan, meaning oven hot spots can ruin the yolks quickly. Monitoring the protein closely during its final minutes in the oven prevents rubbery textures.
