LEENA: We're going to do a sweet potato shakshuka.

This is actually more of a curry and more traditional shakshuka is more tomato-based and we poach our eggs in it, but this one, we actually fry our eggs and we put them on top.

SETH: Got it.

So we're unconventional in every way, shape and form today?

LEENA: Exactly.

SETH: And standing here, smells like there's more than just onions in this pot right here.

LEENA: We actually have some garlic and ginger.

I've been sweating this for about an hour.

So now I'm going to start adding the spices.

I'm going to start with paprika.

Then I'm going to add the black pepper and the cumin.

Then I'll add the turmeric, the salt, some red pepper flakes.

I have some ground ginger going in this.

SETH: Lots of ginger.

LEENA: And then I'm going to finish with some curry powder.

The spices are actually going to get a nice fond on the bottom, so when I deglaze it, it's actually going to add to the flavor.

Then I'm going to start adding the rest of the liquid ingredients.

SETH: All right.

What are we starting with, Chef?

LEENA: I'm going to start with actually our house made pomodoro sauce first.

We cook this for about five to six hours.

SETH: So there will be some tomatoes going into this shakshuka?

LEENA: There is tomatoes.

SETH: All right.

And is this a veggie shakshuka?

LEENA: No.

This is completely vegan, actually.

SETH: There are some people that'll be very happy to hear that, I think.

LEENA: Yes.

I'm going to add the coconut milk now.

SETH: Ooh, the color is beautiful.

LEENA: Now, I'm just going to let it simmer and cook down a little bit to get the right consistency.

SETH: And what was your inspiration for going a little unconventional with this shakshuka?

LEENA: I wanted, not a bolder flavor, but I wanted it a little bit different.

Shakshuka's already Middle Eastern and I'm Middle Eastern, but I wanted a little bit of a play on it, especially with the sweet potatoes.

I mean, I love sweet potatoes.

I haven't met anybody that doesn't love sweet potatoes.

SETH: All right.

I'm sure there's someone out there.

Hopefully, they're not watching.

LEENA: We're going to start adding the remaining ingredients.

First, we have our sweet potatoes.

SETH: The star of today's show?

LEENA: Yes.

SETH: And it looks like these have already been seasoned up.

LEENA: Yes.

So we dice these and we toss them with some olive oil, salt, pepper and we roast them for about 30 to 45 minutes.

All right.

And then if you don't mind, can you pass me the chickpeas, Seth?

SETH: I sure can.

LEENA: Actually, we started with our shakshuka with just a chickpea curry.

It was actually later we added the sweet potatoes.

So now to add actually just a splash of Tabasco, I think it rounds it out nicely.

It's a little bit acidic.

SETH: And that's not too much, so we're not talking about a spicy shakshuka here.

LEENA: No.

No.

It's not too spicy.

SETH: Okay.

Just a little, tiny note.

LEENA: A little kick.

I'm going to cut off the heat and I'm going to add the lime juice.

Now, I'll finish it just with some herbs.

I have some cilantro, some parsley.

SETH: The cornucopia promised a beautiful pot of fresh veggies and you've delivered, Chef.

LEENA: Thank you so much.

Now that the sweet potato curry is finished cooking, we're going to turn to plating the dish.

So to fry our eggs, I use clarified butter that reduces those little black bits you get around your eggs.

We're going to do our egg sunny side up, so the wipes are nice and set, but you have a runny yolk.

We're going to ladle our shakshuka into the dish.

Then we'll add on top the egg and then we will finish with a garnish of affilla cress and watermelon radish.

Then it will be ready to enjoy.

SETH: All right, chefs.

This shakshuka dish looks beautiful, but it looks like we have some classic brunch cocktails to go along with it.

What are we drinking, Chef?

DAVID: So I have the Bloody Mary.

Leena, she get her favorite drink, the matcha latte and you get the espresso martini.

SETH: Oh, that's the new hotness these days.

The espresso martini.

Well, cheers.

DAVID: Cheers, guys.

LEENA: Cheers.

SETH: That's delicious.

And with the espresso, help wake you up a little bit too.

(laughter) But I'm just going to dig right in.

Spoon for this?

LEENA: Yes.

SETH: All right.

What's the spice on top, Chef?

LEENA: Togarashi.

It's actually a Japanese spice.

It's a red pepper with some black sesame seeds in it.

SETH: Mmm.

All right.

That is awesome.

I love how kind of curry forward it is.

The spices like the cumin and the turmeric give it a real depth of flavor, but you know you still have that runny egg yolk and the freshness with those garnishes on top really kind of give it a pop.

DAVID: And you don't feel guilty, because it's vegetarian.

SETH: Of course, but it's certainly not lacking for heartiness.

Oh, and some naan to go along with it.

DAVID: Oh, yeah, you have to go with the naan bread, yeah, with za'atar.

We love it.

I serve you, Leena?

LEENA: Yes, please.

DAVID: Yeah.

SETH: That naan is so nice and buttery.

And the za'atar on top really kind of rounds out all these Middle Eastern flavors.