Paleo Shakshuka Eggs with Sweet Potatoes in Tomato Sauce. Easy one-skillet breakfast recipe. Paleo, Whole30, and Gluten-free.

Paleo Shakshuka Eggs with Sweet Potatoes in Tomato Sauce Recipe

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 recipe with Sweet Potatoes in Tomato Sauce
5 from 2 votes
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Shakshuka with Sweet Potatoes - eggs in tomato sauce

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4 servings
Author: ChihYu
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 !
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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

  • Heat oil in a large skillet over medium high heat and saute garlic, shallot with a pinch of sea salt until fragrant.
  • Add sweet potato and continue to saute for about 5-10 minutes until the the potato turn slightly tendered.
  • Add cumin, turmeric, chilli pepper powder. Mix well and then add 1 can (14.5oz) of diced tomato sauce.
  • Give it a gentle stir then turn the heat down to medium/medium-low.
  • Cover the skillet with a lid and let the potato and tomato sauce simmer for an additional 5 minutes.
  • Use a wooden spoon to create small wells in the sauce and crack an egg into each one and cover the lid.
  • 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.
  • Top with your favorite greens or basil or cilantro.
  • (optional) Drizzle with a dash of good olive oil & Enjoy !

Nutrition

Calories: 124kcal
Course: Breakfast
Cuisine: American, Middle Eastern
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Paleo Shakshuka Eggs with Sweet Potatoes in Tomato Sauce Recipe