Simple Sweet Potato Smoorsnoek

Name: Simple Sweet Potato Smoorsnoek
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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

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Level: Intermediate

Total: 45 min
Active: 40 min

Yield: 4 servings

Nutrition Info

Level: Intermediate

Total: 45 min
Active: 40 min

Yield: 4 servings
Nutrition Info

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.