Sweet potato shakshuka is a twist on the classic North African and Middle Eastern dish, where eggs are poached in a spiced tomato sauce. Here, tender sweet potato cubes add natural sweetness and body to the sauce, making it a hearty, satisfying meal that works for breakfast, brunch, or dinner. The combination of smoky spices, creamy eggs, and caramelized sweet potato is comforting and surprisingly simple to pull off in one skillet.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 medium sweet potato (about 12 oz / 340 g), peeled and cut into ½-inch (1.25 cm) cubes
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) smoked paprika
- ½ teaspoon (2.5 g) ground coriander
- ¼ teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 can (15 oz / 425 g) crushed tomatoes
- ½ cup (120 ml) vegetable broth or water
- 1 teaspoon (5 g) salt, plus more to taste
- ½ teaspoon (2.5 g) black pepper
- 4 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- Crumbled feta cheese (optional, for serving)
Instructions
- Heat the olive oil in a large, deep skillet (12-inch / 30 cm) over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, cumin, smoked paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
- Stir in the sweet potato cubes, crushed tomatoes, broth or water, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the sweet potatoes are fork-tender, about 15–20 minutes, stirring once or twice.
- Uncover the skillet and increase heat to medium. Let the sauce bubble gently for 5 minutes to thicken slightly. Taste and adjust seasoning with more salt and pepper if needed.
- Make four wells in the sauce using the back of a spoon. Crack one egg into each well.
- Cover the skillet and cook over medium-low heat until the egg whites are set but the yolks are still runny, about 6–8 minutes. If you prefer firmer yolks, cook for 2–3 minutes longer. (Egg dishes should reach a safe minimum internal temperature of 160°F / 71°C according to USDA FSIS, so check with a food thermometer if you are unsure.)
- Remove from heat, sprinkle with fresh parsley or cilantro and feta cheese if using. Serve immediately.
Tips
- Cut sweet potatoes evenly: Uniform ½-inch cubes ensure they cook at the same rate. If your cubes are larger, extend the simmering time.
- Don’t skip the cover: Covering the skillet while the sweet potatoes cook traps steam and speeds up softening. When poaching the eggs, the lid helps the whites set without overcooking the yolks.
- Make it ahead: You can prepare the sauce (without eggs) up to 2 days in advance. Reheat gently, then add the eggs and cook as directed.
- Substitute the sweet potato: Butternut squash or regular potatoes work, but adjust cooking time accordingly (squash may cook faster, regular potatoes similar).
Serving Suggestions
Serve the shakshuka straight from the skillet with crusty bread, pita, or naan for dipping into the sauce and yolks. It also pairs well with a simple green salad or a side of roasted potatoes. For a heartier meal, add a spoonful of yogurt or labneh on top.
Variations
- Add greens: Stir in a handful of spinach or kale during the last 5 minutes of cooking the sauce.
- Spice it up: Add a chopped jalapeño with the onion, or increase the cayenne for extra heat.
- Cheesy version: Sprinkle crumbled feta or shredded mozzarella over the eggs during the last 2 minutes of cooking.
- Vegan option: Omit the eggs and serve the sauce over grains like quinoa or couscous, or with chickpeas stirred in.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. The eggs will continue to cook and firm up, so when reheating, do so gently. Place the shakshuka in a skillet over low heat, add a splash of water or broth, and warm until heated through, about 5–7 minutes. You can also microwave individual portions in 30-second bursts, stirring in between. Freezing is not recommended, as the texture of the eggs and sweet potatoes will change.
Frequently Asked Questions
Can I use pre-cooked sweet potatoes?
Yes, but reduce the initial simmering time to about 5 minutes, since they are already tender. Add them with the tomatoes and proceed.
Can I make this in a cast-iron skillet?
Absolutely. Cast iron retains heat well and goes from stovetop to table beautifully. Just ensure it is well-seasoned to prevent sticking.
How do I know when the eggs are done?
The whites should be set and opaque, while the yolks should still be jiggly for runny yolks. If you prefer firm yolks, cook until they are no longer jiggly. For safety, egg dishes should reach 160°F (71°C) internally.
Can I use fresh tomatoes instead of canned?
Yes, use about 4–5 ripe tomatoes, diced, and cook them a bit longer to break down. You may need to add a little extra broth to keep the sauce saucy.
Is this dish spicy?
As written, it is mildly spiced. The cayenne is optional; omit it for a family-friendly version.
Can I double the recipe?
Yes, but use a larger skillet or Dutch oven to ensure even cooking. The cooking time may increase slightly.
Related
- Malva Pudding Premix: Easy South African Dessert
- Malva Pudding Recipe (Pick n Pay Style)
- Malva Pudding Easy Mix: A Simple South African Classic
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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