Shakshuka is this beautiful Mediterranean dish several countries would like to claim as their own. Wherever it comes from I’m thankful for this versatile tomato and eggs dish that can pass for breakfast, lunch or dinner. It usually consists of eggs cooked in a spicy tomato sauce.
The name basically means ‘all mixed up’ which is how the name shakshuka now stands for any dish in which the eggs are cooked in a sauce regardless of whether it’s a tomato sauce or not. That’s how nowadays you can find green shakshuka, in which the eggs are cooked in a spinach sauce, or you can add cheese or other vegetables.
For this version I decided to add sweet potato to make it more filling. In the Mediterranean they usually add bread, but because I’m not big on gluten and I don’t always have the time to make my own gluten free bread, the sweet potato was a great option to get those healthy carbs in.
Sweet Potato Shakshuka
- Iron cast pan
- 2 small sweet potatoes peeled and grated
- 400 gram canned tomato chunks
- 4 eggs
- 2 tbsp coconut oil
- 4 garlic cloves finely minced
- 1 onion minced
- ½ tsp salt
- 1 tsp paprika powder
- 1 tsp ground coriander seeds
- ½ tsp chili
- 1 tsp cumin
- chopped cilantro and mint
- In an iron cast pan heat up the coconut oil.
- Add garlic and onions to pan and sweat out the onions till they’re translucent, about 5-8 minutes. Make sure not to burn the garlic by stirring regularly.
- Add the spices to the pan to enhance the flavors.
- Pour the canned tomato chunks and allow to cook for a few minutes. Taste base to ensure flavors are to your liking before adding the grated sweet potatoes to cook for another 5 minutes.
- Make 4 holes into the sauce.
- Break eggs into a bowl first and gently nestle the eggs in the tomato sauce.
- Lower heat to simmer cover the pan and allow to cook for a few minutes till eggs are cooked. Depending on how you like them 5-7 minutes.
- Top with chopped cilantro and mint leaves.