Sweet Potato Shakshuka
Shakshuka is traditionally a breakfast dish originating in the Mediterranean and north Africa. Poached eggs, tomato sauce, sweet potatoes, and spices work together to make a heart and belly warming dish. Although Sweet Potato Shakshuka is traditionally a breakfast entrée I often end up craving skakshuka for dinner, so maybe its brinner? Either way you will not be disappointed in this tasty and easy to prepare sweet potato shakshuka recipe!
Instructions: Sweet Potato Shakshuka
Pre-heat oven to 400 degrees.
Ingredients:
- 2 cups Diced Sweet Potatoes Tip! Use frozen they work great!
- 1 tbsp crushed garlic
- 1 can crushed tomatoes
- 1 1/2 tsp turmeric powder
- 1 tsp cumin
- A dash cayenne powder
- 1 cup vegetable broth Better Than Boullion No Chicken Broth
- 1/2 tsp salt
- Pepper to taste
- 1/4 cup chopped parsley
- 4 eggs for poaching
- 1/2 chopped onion
In a medium cast iron skillet add a splash of olive oil. Then saute the onions, garlic, and sweet potatoes. Now Cook over medium heat. Once onions are translucent add canned tomatoes. (If your tomatoes are not saucy, purée them a bit before mixing in.) Cook until tomatoes begin to break down and add 1/2 cup of vegetable stock. Now add in turmeric, cumin, chopped parsley, salt, and pepper. Next make small indentation in the skillet and carefully add eggs for poaching. Finally put the skillet in the oven for 8 minutes. Then remove the sweet potato shakshuka and serve with naan bread.
How would you round out this meal? Honestly it is a pretty hearty meal to begin with, and traditionally is served as a singular dish. That being said who wouldn’t want a warm slice of bread to sop up this delicious shakshuka with? Why not some home made naan bread? Why not a refreshing drink? Some iced coffee, maybe hibiscus juice, or a delicious and spicy chai?
Sweet Potato Shakshuka
Ingredients
- 2 cups Diced Sweet Potatoes Tip! Use frozen they work great!
- 1 tbsp crushed garlic
- 1 1/2 tsp turmeric powder
- 1 tsp cumin
- 1 dash cayenne powder
- 2 cups diced fresh tomatoes
- 1 cup vegetable broth Better Than Boullion No Chicken Broth
- 1/2 tsp salt
- Pepper to taste
- 1/4 cup chopped parsley
- 4 eggs for poaching
- 1/2 chopped onion
Instructions
- Pre-heat oven to 400 degrees.
- In a medium cast iron skillet add a splash of olive oil, the onions and sweet potatoes .Cook over medium heat.
- Once onions are translucent add garlic and tomatoes. Cook until tomatoes begin to break down and add 1/2 cup of vegetable stock.
- Add in turmeric, cumin, chopped parsley, salt, and pepper.
- Make small indentation in the skillet and carefully add eggs for poaching.
- Put skillet in the oven for 8 minutes, remove and serve with naan bread.
Yumolicious. 🍁🍂🌾
You have to try it! It’s honestly so tasty, and the ingredients give that warmth of autumn!
I think the recipe might need fixed. It doesn’t even list sweet potatoes in the ingredient list.
So glad you took the time to write to me! I recently updated this recipe and must have missed the sweet potatoes! I use two cups of sweet potatoes. I have fixed the recipe and really appreciate you letting me know! Hope you love it!
Yum!
Tasty!
Great recipe! I love Shakshuka, but wanted to see if anyone has made it with sweet potato cause that’s what I like feeding my toddler and infant. This is amazing! I had two bowls full… oops
👆🏻this makes me so happy! I am glad you liked it! My toddler will eat this too, always makes me happy to see my littles eating healthy food. Thank you for sharing!
Somehow this managed to turn out not well. Probably user error. Potatoes were still hard while the eggs over poached. Won’t be making this again.
Sorry to hear your experience, I will update the recipe to include testing the potatoes before placing the dish in the oven. Likely different sized dicing of the sweet potatoes could lead to this issue. Thanks for trying the recipe and for the feedback!
Just wondering, would this be perfectly okay without the egg? I’m not a big fan of egg but everything else looks positively wonderful! Please let me know I need to make this very soon ️😎
Isabel, I would definitely enjoy this shakshuka without the egg. It would be very similar to a hash. This recipe would also be good with a scrambled tofu as well. Enjoy! Let me know how it turns out.