Shakshuka with Sweet Potatoes - eggs in tomato sauce
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 !
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
- 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
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 !