Aromatic Pakistani Breakfast Bowl: Spicy Shakarkandi (Sweet Potato) Hash & Quail Eggs in a Tomato-Coconut Sauce – Paleo Diet Friendly

Allergens

None

Ingredients

• 4 medium
• sized sweet potatoes, peeled and diced
• 8 fresh quail eggs
• 2 large ripe tomatoes, diced
• 1 cup coconut milk
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Olive oil or ghee, for cooking

Instructions

1. In a large skillet, heat olive oil or ghee over medium heat. Add the chopped onions, garlic, and ginger, sautéing until fragrant and translucent.
2. To the skillet, add the diced sweet potatoes, cumin powder, coriander powder, paprika, cayenne pepper (optional), salt, and pepper. Stir well to coat the potatoes evenly in the spices. Cook for 10 12 minutes until the sweet potatoes are tender and golden brown, stirring occasionally.
3. While the sweet potato hash is cooking, bring a small pot of water to a boil. Gently lower the quail eggs into the boiling water using a spoon and cook for 4 5 minutes. Remove the eggs with a slotted spoon and place them in an ice bath to stop the cooking process. Peel the eggs once they've cooled.
4. In another skillet, heat olive oil over medium heat. Add the diced tomatoes, and sauté until they soften and release their juices. Pour in the coconut milk and bring the mixture to a simmer. Season with salt and pepper to taste.
5. To serve, spoon the spicy shakarkandi hash onto four individual plates or into shallow bowls. Place two quail eggs on top of the hash. Spoon the tomato coconut sauce generously over the hash and eggs. Garnish with fresh cilantro leaves.

Chef’s Insight

The use of spices in this dish creates an aromatic and flavorful experience that is true to Pakistani cuisine, while still being compliant with Paleo diet guidelines.

Notes

Feel free to adjust the spice level according to personal preference by adding more or less cayenne pepper.