Shakshuka With Sweet Potatoes

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Total Servings
Calories Per Serving
35 g*
Fat Per Serving


½ cup extra-virgin olive oil, divided

1 sweet potato (about 1 lb.), peeled and diced

1 cup cherry tomatoes, halved

1 small sweet yellow onion, sliced thin

1 Anaheim or banana pepper (or something mild like red or green bell pepper), sliced thinly

3 garlic cloves, minced

1 tablespoon salt

1 (28-ounce) can crushed tomatoes

4 eggs


Garnish Options:

½ teaspoon flaky sea salt

1 bunch flat-leaf parsley, finely chopped

1 bunch green onions, sliced thin

1 avocado, sliced

½ cup crumbled feta cheese


  1. Heat a pan over medium heat. Add ¼ cup of the olive oil and the diced sweet potatoes and cook for 6-8 minutes, stirring often. Once the sweet potatoes are cooked, remove them onto a plate lined with a paper towel.
  2. Wipe the pan clean and add the remaining olive oil. Heat on high and add the cherry tomatoes. They’ll burst a little bit, so be careful of splattering oil. Add the onion, pepper and garlic and season with the salt. Let the vegetables cook for 2-3 minutes to caramelize until they become opaque.
  3. Add the crushed tomatoes and reduce to medium-low heat. Add the sweet potatoes back into the sauce and cook for 3-4 minutes until reduced and thickened. Using the back of a spoon, make 4 wells in the sauce. Crack the eggs into each well and cook until the whites are solid but the yolk is still runny. Turn off the heat.
  4. Garnish each egg yolk with sea salt and sprinkle the parsley and green onions over the entire pan. Add avocado and feta, if using.
  5. Serve with bread to soak everything up!

*Does not include optional garnishes

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