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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 !
Course
Breakfast
Cuisine
American, Middle Eastern
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
124
kcal
Author
ChihYu Smith
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:
124
kcal