Shakshouka with avocado

1. Preheat the oven to 180 °C.
2. Thinly slice the onion and sweet pepper into half rings. Thinly slice the garlic. Peel the sweet potato and cut the flesh into 2-3 cm chunks. Heat the olive oil in a pan and fry the onion on a medium heat for 3 minutes. Add the garlic, sweet peppers and sweet potato and fry for 3 minutes.
3. Roughly chop the tomatoes and add them together with the tomato purée and the paprika powder.
4. Pour 500 ml of water into the pan and bring to the boil. Simmer the sauce on a low heat for 15 minutes. Purée to create a smooth sauce. Season with salt and pepper.
5. Pour the sauce into an oven dish and make 4 hollows in the sauce with a spoon. Break the eggs into the hollows. Break the mozzarella into chunks and divide over the shakshouka. Bake the shakshouka in the oven for about 10 minutes or until the egg whites have solidified and the egg yolks are still runny.
6. Just before serving, slice the spring onion into rings. Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone and scoop the flesh out of the skin. Slice across thinly and fan out the slices. Arrange on the shakshouka. Scatter with the spring onion rings.
   
   

Tip: Serve with Turkish or Lebanese flat bread to dip in the shakshouka. In this case, the dish is no longer gluten-free.

Enjoy!