Sweet Potato Shakshuka

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Been way too long since I’ve made shakshuka and every time I wonder “what is wrong with me?” And “why did it take me this long to make again?” Such a satisfying savory breakfast and so easy to make!v The perfect Sunday brunchin’ ☀

Sweet Potato Shakshuka

🔪 Prep Time: ~5 minutes

🍳Cook Time: 15 minutes

🕒Total Time: 20 minutes

🍴Serving Size: 2


  • 1/4 Onion, diced

  • 3 cloves Garlic, minced

  • 1 medium Sweet Potato, cubed

  • 1 handful of Kale, chopped

  • 15 oz can Crushed Tomatoes

  • 4 Organic Pasture Raised Eggs (@vitalfarms)

  • Seasonings - Chili Powder, Smoked Paprika, Cumin, Cayenne, Turmeric, Salt & Pepper


  1. Wash & prep all your veggies.

  2. In a cast iron skillet, start off by sautéing the onions and garlic in some EVOO. After 1-2 mins, add in the sweet potatoes. Cook on low heat for roughly 6-7 mins. Add a splash of water, cover with a lid in between to steam the veggies and soften them.

  3. Once the potatoes look soft, add in all the spices. Mix evenly.

  4. Then add in the crushed tomatoes and kale, evenly mixing everything in. Using a spoon, create 4 small holes and crack open eggs. Cover and cook until egg whites have set.

  5. Top with cubed avocado, red crushed pepper, microgreens (been adding some to every meal!), and more kale 🥬 Eat with a side of crispy toasted sourdough bread (@traderjoes)

Notes & Tips:

  • Have fun and get creative by adding whatever veggies you want!

  • If storing for leftovers, keep in a sealed container and add to some toasted bread like I did in the image above!

Video Tutorial:

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My name is Ritisha Gupta aka Tisha's Veggie Eats! I'm 25 years old and currently live in Houston, TX. I am a full-time Digital Designer and a part-time food blogger. I started my food blog on Instagram as a way to showcase healthy living & share my delicious meals. Read more...





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