Mexican Shakshuka with Spiralized Sweet Potatoes
- 1 tablespoon extra virgin olive oil
- 1 large sweet potato Blade D, noodles trimmed
- salt and pepper
- 2.25 cups tomato puree
- 8 oz chorizo sliced into ¼” thick rounds
- 2 garlic cloves minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 4 large eggs
- 1 avocado sliced
- 2 tablespoons chopped fresh cilantro
Preheat the oven to 375 degrees.
Heat the oil in a 10” (or medium-sized) oven-safe skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Cook until wilted, about 7 minutes and then set aside on a plate. Immediately add the tomato sauce, chorizo, garlic, chili powder and cumin. Cook, stirring often, until flavors meld, about 10 minutes. Taste and season with more flavorings, if needed. Add back in the sweet potato noodles, toss to coat in the tomato mixture. Form 4 wells in the tomato mixture and crack 1 egg in each. Transfer the skillet to the oven and bake until whites are set, about 10-13 minutes. Top with the avocado and cilantro. Serve immediately.