Sweet Potato Shakshuka Tart

Sweet Potato Shakshuka Tart


4 Sweet Potato Wraps

1 onion

1tsp paprika

1tsp cumin (ground)

1tsp chilli powder (optional)

Pinch of salt/pepper

1 cup of sweet potato (in 1cm diced cubes)

1 tin of crushed tomatoes

1 tin of cannellini beans

6 eggs

Fresh parsley



  • Preheat the oven to 180 degrees.
  • Slightly grease (or line) 2 small shallow/flan tart tins.  (They should be exactly the size of the wrap)
  • Take 2 BFree wraps and lightly moisten one side, putting them together to create a thicker wrap.  Use the wrap to line the tart tin.  Repeat with the second tin.  Allow to sit for 5 minutes.
  • Fry the onion and spices in a dash of olive oil for 3 - 4 minutes until the onion is soft.
  • Add the sweet potato and continue stirring for another 5 minutes.
  • When the oven is pre-heated; blind bake the tart cases for 5 minutes.  They should not brown but merely ‘seal’ and dry out slightly.
  • Add the tomato to the saucepan and cook for 15 minutes until thick, and the sweet potato is cooked.
  • Stir through cannellini beans and cook for 3 more minutes, until heated through.
  • Whilst still hot, place spoonfuls of mixture into the tarts - do not overfill.
  • Using a spoon, make three ‘wells’ in the mixture and crack an egg into each.  The mixture will hold the egg in place.
  • Carefully place the tarts back into the oven for 10 minutes, until the white is cooked but the yolks are still runny. (NOTE:  If your eggs aren’t cooking fast enough, after 10 minutes you can place under the grill).
  • Remove tarts from oven and slide onto plates.  Top with fresh parsley and serve immediately.