Simple Sweet Potato Smoorsnoek
- Total:
- 45 min
- Active:
- 40 min
- Yield:
- 4 servings
- Level:
- Intermediate
Ingredients
- 1 large sweet potato (about 10 1/2 ounces), peeled and cut into 1/2-inch cubes
- 1/2 cup frozen peas or 2 handfuls baby spinach
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 1 red onion, chopped
- 2 large tomatoes, or 1 cup cherry tomatoes, chopped
- 1 clove garlic, chopped
- 1 fresh chile, seeded and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 200 grams (7 ounces) smoked snoek or other smoked white fish, flaked into pieces, bones removed
- 1 tablespoon chopped fresh dill
- Zest of 1/2 lemon, plus 1 tablespoon lemon juice
- Salt and freshly ground black pepper
- 2 ripe avocados, roughly cubed
- Fresh crusty bread, for serving, optional
- 4 eggs
Directions
Boil the sweet potato cubes in a medium pot of salted boiling water for 15 minutes, or until cooked through and easily pierced with a knife. Add the peas during the last 2 minutes of cooking time. Drain and set aside.
Heat the butter and olive oil in a heavy frying pan over medium-high heat. Add the red onions and fry until translucent, about 5 minutes. Add the tomatoes, garlic, chiles, cumin and allspice and cook for another minute. Add the snoek and the drained potatoes and peas; stir gently until well combined. Remove the pan from the heat and set aside.
Meanwhile, poach or soft-boil your eggs (or fry--it's up to you).
Sprinkle the dill, lemon juice and zest, and a generous pinch of salt and pepper over the smoorsnoek, and scatter with the avocados. Serve with slices of fresh crusty bread and top with an egg.
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