Shakshuka is a simple, healthy breakfast that you can actually make any time of day. The recipe originated from North Africa (as far as I know) but feel free to research the dish more. This recipe is traditionally made by combining cumin, chili powder, paprika, tomatoes, onions, garlic, and eggs. The egg basically are poached when nestled in the sauce. There are so many version, but this is mine. I decided to add some kale, mushrooms, and sweet potatoes to really make the dish hearty. Oh, and a little Sherry wine! 

Most eat this dish with Naan, or it can be eaten alone. 

Feel free to make this dish your own! Instead of sweet potatoes, add chickpeas or lentils. Adapt this recipe to your liking! You can also add feta cheese!!


Shakshuka is a nourishing, delicious breakfast, brunch, or dinner filled with sweet potatoes, poached eggs cooked in a spicy-tomato sauce. We turned it up a notch and added Crispy Sweet potatoes, Kale and Mushrooms.

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Edie O.


Shakshuka Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 1 red bell pepper, de-seeded and chopped
  • 1 cup Baby Bella mushrooms, chopped
  • 2 garlic cloves, minced
  • 1/2 cup white Sherry Cooking Wine (Holland House brand is my favorite)
  • ¼ teaspoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoon paprika
  • 1 28-ounce can whole peeled tomatoes ( always use San Marzano Tomatoes)
  • 2 tablespoons Trader Joe’s Hot harissa paste or Tomato paste (tomato paste if you are not into spicy foods)
  • Crispy Sweet Potatoes *Recipe and Ingredients  Below*
  • 1 cup fresh Kale or Spinach
  • 4-6 large eggs
  • salt and pepper, to taste
  • 2 pieces green onions, chopped 
  • 1 small bunch fresh parsley, chopped
  • 1 small bunch fresh cilantro, chopped
  • Naan or toasted bread, for serving

Crispy Sweet Potatoes Ingredients *optional*

  • 2 large sweet potatoes, cut into bite size pieces
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Add chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until slightly tender, 10-15 minutes. When done, drain potatoes well.
  2. Heat a large skillet over medium heat and add olive oil, potatoes and all the spices. Stir until all the spices are evenly incorporated and then arrange in a single layer. Let potatoes cook for 3-5 minutes, until crispy, and then flip and repeat, place sweet potatoes in a bowl until ready to add to dish
  3. Heat olive oil in a large deep skillet on medium-low heat. Add in the onion, bell pepper, and mushrooms. Cook until soft, about 15-20 minutes.  Add in garlic and cook until fragrant, around 1 additional minute. 
  4. Add in Sherry white cooking wine and allow the alcohol to burn off, about 3 minutes. 
  5. Stir in the cumin, garlic powder, and chili powder
  6. Pour the can of tomatoes (with 2/3 of the canned juice) and harissa paste into the pan and break down the tomatoes using a wooden spoon. Season with salt and pepper and bring the sauce to a simmer. After allowing the tomatoes to thicken, then slowly add in your cooked sweet potatoes and Kale. Gently incorporate the sweet potatoes and Kale. 
  7. Using your large spoon create small little pockets in the sauce and crack the eggs into each pocket. Cover the skillet and cook for 8-9 minutes, or until the eggs are done.
  8. Garnish with chopped cilantro, parsley, and/or green onions. 


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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕


These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


These tacos look amazing!


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