Shakshuka with Sweet Potato and Potato

Excellent choice for breakfast or brunch. It fills you up nicely and tastes super scrumptious, way less tangier than the classic Shakshuka.

What Is Shakshuka?

Shakshuka is an Arabic term meaning “mixture”. It has its origin somewhere in West/North Africa or Middle east. Its exact origin is unknown. The recipe involves making a mixture (usually containing vegetables and spices) and poaching eggs into it. The beauty of Shakshuka is that there are so many ways of cooking and tweaking the recipes. You can add or remove whatever ingredient you like and it will still be delicious.

How This Recipe Was Born?

At times recipes are born out of choice, at others they’re born out of necessity. This one is the latter. I have a sensitive stomach that suffers from acid reflux if I consume food items that are higher on acidic scale. It is important for me to avoid such foods and drinks especially on an empty stomach, like in the morning hours. Tomatoes are high on acid scale, and the classic Shakshuka is heavy on tomatoes. Hence the need to come up with an alternative recipe that doesn’t contain too many tomatoes.

I recently tried combining sweet potatoes and potatoes for my Shakshuka, topped it with some feta and garnished with parsley. The eggs poached beautifully into the mixture. The results were amazing. The whole family loved it. We found our own version of Shakshuka.

Here’s another variation of Shakshuka that I tried earlier. I call it Shakshuka Bomb, because it is packed with nutrients and anti-oxidants. It feels like a wholesome flavourful explosion. Do give it a try as well.

Ingredients At A Glance

Watch the video instructions below to easily follow the recipe

Shakshuka With Sweet Potato and Potatoes

This version of Shakshuka has a good balance of sweet, salty, creamy and somewhat tangy.
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Brunch
Cuisine Middle Eastern
Servings 4


  • 2 Tbsp olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (finely chopped)
  • 2 Tbsp tomato paste (substitute: 4 Tbsp tomato puree)
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp paprika powder (spicy) (substitute: red chili powder)
  • 1 tsp salt
  • 4 small potatoes (diced into small pieces)
  • 1 medium sweet potato (diced into small pieces)
  • 200 ml (1 cup) water
  • 4-6 eggs
  • 50 gm (2 Tbsp) feta (crumbled)
  • a handful fresh parsley (finely chopped)


  • Finely dice the onion. Finely chop the garlic. Dice the potatoes and sweet potato into small pieces (I use organic produce and keep the skin on for the nutrients). Finely chop the parsley.
  • Put a non stick pan on medium heat and add the olive oil. Once its hot, add the onion and garlic and sauté for about 2 minutes, until the onion turns translucent.
  • Add the tomato paste, all the spices and salt. Mix to incorporate and sauté for about 3 minutes to bring out the aroma from the spices.
  • Add the diced potatoes. Mix and sauté for about 3 minutes. If the mixture starts to stick onto the bottom, add a few splashes of water.
  • Add the sweet potatoes and sauté for another 3 minutes.
  • Add the water and mix to combine. Turn heat to low and cover with a lid. Cook for about 10-12 minutes, until the potatoes are fork tender.
  • Make a well for each egg into the mixture. Quickly crack your eggs into the wells (you could also crack the eggs into bowls and keep them ready beforehand). This process needs to be quick so all the eggs cook evenly. Cover with a lid and let it cook for 3-4 minutes for runny yolks or 6-7 minutes for firm yolks.
  • Turn off heat. Add crumbled feta and chopped parsley on top. Serve warm with sourdough bread or baguette.
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