Sweet Potato Shakshuka
This cozy sweet potato shakshuka is a delicious autumn-inspired twist on a classic comfort meal! It’s made with a roasted sweet potato & tomato base, and is filled with traditional spices like paprika and cumin as well as fall-forward spices like ginger and cardamom.
There’s nothing better than tucking into a warm, hearty, homemade meal on a chilly fall day, and this sweet potato shakshuka is the perfect recipe for doing just that! It’s inspired by a traditional shakshuka recipe but with more of a roasted sweet potato base, mixed with tomatoes and filled with both traditional spices (chili powder, paprika, cayenne) and more fall-centric ones like cardamom and ginger. The best part is the runny eggs cooked right into the sauce, and it’s all garnished with fresh parsley, crumbly feta cheese, and shaved parmesan.
Here are some more savory autumn recipes you’ll love: Pistachio Burrata Ravioli, Creamy Bean and Sausage Soup, and Truffle French Onion Grilled Cheese.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this sweet potato shakshuka:
- Cast iron pan or large skillet (anything oven safe)
- Baking sheet
- Sweet potatoes
- Crushed tomatoes
- Shallot
- Olive oil
- Pepper (any color)
- Eggs
- Parsley
- Cumin
- Chili powder
- Paprika
- Ground ginger
- Feta
- Parmesan
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Have fun with spices. Traditional spices used in shakshuka recipes are typically a combination of paprika, chili powder, and cumin. This recipe also adds ginger and cardamom for a warm, autumnal flavor, but you can add some other spices to play around with the flavor profile however you’d like!
- Serve with a fun bread. Naan or pita would be some more common breads to serve with shakshuka, but you can use toasted sourdough, sliced baguette, or any other crusty bread, too!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Cover your pan with a lid while cooking the eggs to trap the steam and make sure they cook all the way through!
- The base of this shakshuka is a bit thicker than a traditional one, so you can add some water or even broth if it gets too thick to stir smoothly!
FAQ
Nope! A cast iron pan can help with flavor and even heating, but it’s not necessary to make this shakshuka–you can use any large saucepan you have on hand.
The eggs will be the last addition to your shakshuka, and you’ll know when they’re ready when the whites turn opaque. Covering the pan is key here since the steam will help cook the egg whites faster and more evenly. The yolk should be more pronounced in shape, but not hard to the touch–you want those runny insides!
This shakshuka is best enjoyed immediately after cooking, but you can store it in a sealed container in the fridge for 2-3 days after cooking as well.
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Sweet Potato Shakshuka
Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 medium shallot sliced
- 2 tbsp olive oil
- 15 oz crushed tomatoes
- 1 pepper (any color) chopped
- ¼ cup fresh parsley chopped
- 1 tsp salt
- 1 tsp pepper
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp chili powder
- ¼ tsp ginger
- dash of cardamom
- 3-4 eggs
- 2 tbsp crumbled feta to garnish
- ¼ cup shaved parmesan to garnish
- 2-3 sprigs parsley to garnish
Instructions
- Preheat your oven to 400ºF and prepare a baking sheet with parchment paper.
- In a small bowl, mix sweet potatoes with 1 tbsp olive oil and a pinch of salt, then bake for 30-40 minutes until well roasted and easily mashed.
- In a large saucepan, heat 1 tbsp olive oil on medium heat and add shallots, heating for 2-3 minutes until fragrant.
- Add the roasted sweet potatoes to the pan and mash them together until as smooth as possible. Add the crushed tomatoes and mix together well.
- Mix in the pepper, parsley, and seasonings until combined, then continue to heat for about 5 more minutes.
- Make 3-4 small wells in the sweet potato mixture and crack an egg into each one. Put a lid over your pan and let it simmer for about 10 minutes or until the eggs are fully cooked.
- Remove the pan from the heat, top with crumbled feta, parmesan, and any additional spices you'd like, then serve!
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Cover your pan with a lid while cooking the eggs to trap the steam and make sure they cook all the way through!
- Have fun with spices. Traditional spices used in shakshuka recipes are typically a combination of paprika, chili powder, and cumin. This recipe also adds ginger and cardamom for a warm, autumnal flavor, but you can add some other spices to play around with the flavor profile however you’d like!
- Serve with a fun bread. Naan or pita would be some traditional breads to serve with shakshuka, but you can use toasted sourdough, sliced baguette, or any other crusty bread!
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