This Vietnamese Shakshuka leans on herb and peanut to do the heavy lifting. We braise the Sweet Potato for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the herb and peanut elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the hoisin and the rest of the herb and peanut flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
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