Paleo Shakshuka Eggs with Sweet Potatoes in Tomato Sauce ! Yum !!

Eggs eggs eggs. Is there any possibility not to have eggs especially in the morning ?

Not in my dictionary at least.

The first thing I tried to cook before I was even tall enough to reach a stove is – you guessed it – EGGS!!

So it only makes sense that I’m so drawn into this tomato sauce simmered eggs – Paleo shakshuka eggs – as soon as I lay my eyes on them.

This is also an excellent breakfast or pre/after workout snack to keep your blood sugar steady.

I added cubes of sweet potato to make it more substantial so I won’t have cravings for toast or bread later on.

Instead of baking it, I cook it on a stovetop and cover the skillet with a lid to “bake” the eggs. Top with your favorite greens/herbs before serving.

So if you love eggs and are craving a savory snack that’s so good for you and the family, give this Paleo shakshuka eggs a try. I guarantee it will become a family favorite !

 

Paleo Shakshuka Eggs Sweet Potatos tomato sauce. Eggs in tomato sauce. Paleo eggs breakfast.

 

 

Print
Shakshuka with Sweet Potatoes - eggs in tomato sauce
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Shakshuka Eggs with sweet potatoes. Wake up to enjoy savory breakfast with creamy eggs, savory herbs, and light and refreshing tomato sauce. Perfect paleo, whole30, keto breakfast !

Course: Breakfast/Savory Snack
Cuisine: Jewish/American
Servings: 4 servings
Calories: 124 kcal
Author: ChihYu
Ingredients
  • 14.5 oz diced tomato no salt added, 1 can
  • 1 small shallot finely chopped
  • 1/3 cup sweet potato cut into small cubes
  • 1 small garlic chopped
  • ½ tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp red chili pepper or cayenne pepper
  • Handful Basil or cilantro finely chopped
  • 5-6 large eggs
  • Sea salt to taste
  • 1 tbsp coconut or olive oil
Instructions
  1. Heat oil in a large skillet over medium high heat and saute garlic, shallot with a pinch of sea salt until fragrant.
  2. Add sweet potato and continue to saute for about 5-10 minutes until the the potato turn slightly tendered.
  3. Add cumin, turmeric, chilli pepper powder. Mix well and then add 1 can (14.5oz) of diced tomato sauce.
  4. Give it a gentle stir then turn the heat down to medium/medium-low.
  5. Cover the skillet with a lid and let the potato and tomato sauce simmer for an additional 5 minutes.
  6. Use a wooden spoon to create small wells in the sauce and crack an egg into each one and cover the lid.
  7. It depends on your personal egg preference. I like my egg yolks slightly soft but be sure to cook until the egg white is set.
  8. Top with your favorite greens or basil or cilantro.
  9. (optional) Drizzle with a dash of good olive oil & Enjoy !

 

Make these for dinner !

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