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Adjust Servings:
Sweet Potatoes – 1
Red Onions – ½
Eggs – 4
Jalapeno Peppers – to taste
Rosemary – 1 tbsp
Sunflower Oil – 1 tbsp
Garlic – 1 clove
Bell Peppers – 2
Scallions – 1 oz (30 g)

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Shakshuka With Sweet Potatoes

Shakshuka With Sweet Potatoes

  • Gluten-Free
  • Spicy
  • Vegetarian
  • 40 min
  • Serves 2
  • Medium




Shakshuka is an excellent start to the day by any standard. Tender poached eggs on a cushion of vegetables, steamed under a lid in a piquant sauce. In any Israeli cookbook, this dish will be one of the first on the list of answers to the question of what to cook for breakfast, even though the shakshuka recipe originated from Africa.

Israeli cuisine is a symbiosis of the east and the west, harmoniously combining the best of both. Traditionally, the egg breakfast, which we will talk about today, cooks in tomato sauce. This time we decided to replace it with sweet potato, and it turned out even better!

sweet potato shakshuka



Thoroughly wash sweet potato and cut it into small cubes, unpeeled. Put the cubes in a skillet with oil and stew under a lid for 10 minutes.


Meanwhile, finely chop red onion and garlic. Add them to the sweet potato after the 10 minutes have passed, mix, and fry for a few more minutes.


Dice bell peppers and finely chop scallions and jalapenos. Add peppers with herbs to the other vegetables, mix, and season with rosemary.


Make four indentations in the cushion of vegetables and break an egg into each. Season with salt and pepper and cover the shakshuka with a lid. Cook over medium heat for 5 minutes.

There is much debate in the culinary community about what an authentic shakshuka should be like. Some say that it must be made with onion, whereas others say that this is unacceptable. Nevertheless, if you want to prepare it according to the traditional recipe, remember: it is primarily poached eggs in a spicy sauce, and jalapenos are perfect for giving the flavor the necessary spiciness. Sweet potatoes, however, make shakshuka even more satisfying. We highly recommend you try it!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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