sweet potato shakshuka


A simple, less than 20 minute meal that can be made to fit any and all of your dietary restrictions (doing whole30 over hear…)! What I love about this recipe is that is uses three canned (but unrefined) ingredients, cutting the prep time down BIG TIME! Since I also love seasonal ingredients, incorporating canned sweet potato makes this such a lovely fall dish.

I hope you all enjoy!

what you’ll need

  • 1 tbsp olive oil

  • 1/2 yellow onion, diced

  • 1 orange bell pepper, diced

  • 2 garlic cloves, minced

  • 1 tsp ginger, grated

  • 1 tsp garam masala

  • 1 tsp paprika

  • 1 tsp cumin

  • 1/2 tsp red pepper flakes

  • salt & pepper, to taste

  • 1 cup canned sweet potato

  • 13.5 oz canned full fat coconut milk

  • 13.5 oz canned chickpeas, drained and rinsed

  • 5 eggs or field roast sausages

  • 1 sprig of rosemary

  • 1 sprig of sage

  • 2-3 sprigs of thyme

  • 1/2 avocado, sliced (optional)

  • rice (optional)

the steps

  1. In a large skillet over medium heat, warm the olive oil. Add in diced onion and bell pepper. Sauté for 5 to 7 minutes, or until the onion and bell pepper are softened. 

  2. Add in the garlic & ginger, along with garam masala, paprika, cumin, red pepper flakes, salt and pepper. Sauté for a minute.

  3. Add in canned sweet potato & canned coconut milk. Whisk or stir to combine until smooth. Add canned chickpeas, stir to combine. Let simmer for 5-7 minutes, stirring frequently. Add in the rosemary, sage & thyme.

  4. Crack the eggs into the skillet. Cover and cook for another 5-7 minutes or until the eggs are set. 

  5. After 5-7 minutes, remove from heat.

  6. Serve shakshuka with avocado slices over spinach, rice or pita.