Classic shakshuka with the unexpected sweetness of roasted sweet potato. Once you've tried it this way, the original feels like it's missing something.

Why sweet potato makes shakshuka better

Classic shakshuka — eggs poached in a spiced tomato and pepper sauce — is one of the great breakfasts of the world, born in North Africa and adopted everywhere from Tel Aviv to Brooklyn. This version adds roasted sweet potato to the base, and once you've tried it, the original feels like it's missing something.

The sweet potato adds gentle sweetness, body, and a nutritional upgrade (fibre, beta-carotene, slow-release carbs). It also makes the dish substantial enough to stand in as dinner. I make it for breakfast on slow Sundays and for dinner on Tuesdays when I want something comforting that uses up pantry staples.

  • One pan, 40 minutes start to finish
  • About 18g of protein per serving
  • Naturally gluten-free; vegan with chickpeas instead of eggs
  • Excellent for batch-cooking the sauce ahead

Ingredient notes

Cut the sweet potato small

This is the single most important detail. Cut the sweet potato into pea-sized cubes — about 1 cm. Bigger pieces won't cook through in the time it takes the sauce to thicken and the eggs to set, and you'll end up with crunchy bites in an otherwise tender dish. A sharp knife and a bit of patience here pay off.

Choosing the right canned tomatoes

Crushed San Marzano tomatoes are the gold standard — sweet, low in acid, and consistent. Whole peeled tomatoes that you crush by hand also work brilliantly and give a more rustic texture. Avoid pre-flavoured 'tomato sauce' or anything labelled with herbs added; you want a clean tomato base so your spices can do the talking.

The spice blend

Smoked paprika is non-negotiable — it gives the dish its characteristic depth. Pair it with sweet paprika and cumin for the classic shakshuka profile. If you have harissa paste, a teaspoon stirred into the sauce adds beautiful complexity. For a more North African profile, add a quarter teaspoon of caraway and a pinch of cinnamon.

Method: the egg-cooking secret

The eggs are what make or break shakshuka. You want set whites and runny yolks, and the trick is moisture control: cover the pan once the eggs go in, but only for a few minutes. Steam cooks the whites quickly without overcooking the yolks.

  • Make four wells in the simmering sauce with the back of a spoon
  • Crack each egg into a small ramekin first, then slide it into a well
  • Season the egg whites lightly — they need salt to taste right
  • Cover the pan with a lid for 5–7 minutes; check at 5 minutes
  • The whites should be just set, the yolks still wobbly

How to serve it

Shakshuka demands bread for dragging through the sauce — a thick slice of toasted sourdough is ideal. Crumbled feta on top adds salt and tang; chopped parsley or coriander adds freshness. A dollop of thick yogurt or labneh makes the dish even more luxurious.

For a complete brunch, serve alongside our fluffy buckwheat pancakes with berry compote for a sweet-savoury contrast that's hard to beat.

Make-ahead and storage

The sauce (without the eggs) can be made up to 3 days in advance and refrigerated, or frozen for 2 months. Reheat the sauce in a skillet, then crack in the eggs and proceed as usual. This makes shakshuka a brilliant weeknight dinner: the hard part is done.

Leftover shakshuka with cooked eggs doesn't reheat well — the yolks turn rubbery. Plan to eat what you cook on the day, or only crack as many eggs as you'll eat right then and refrigerate the rest of the sauce separately.

A genuinely complete meal in one pan

Shakshuka hits an impressive nutritional bingo: complete protein from the eggs, beta-carotene and fibre from the sweet potato, lycopene from the tomatoes, and capsaicin from the paprika. Eggs in particular are one of the most nutrient-dense foods on the planet — the Harvard T.H. Chan School of Public Health has a clear summary of why earlier dietary fears around egg consumption have been largely revised.

Frequently asked questions

How do I make this vegan?

Skip the eggs and feta. Add a can of drained chickpeas to the sauce in the last 5 minutes of cooking, and finish with crumbled silken tofu or a spoonful of cashew cream for richness.

How do I adjust the spice level?

Add a finely chopped jalapeño or a pinch of cayenne with the onions for heat. For a milder version, halve the smoked paprika and skip any chilli additions entirely.

Can I scale this up for a crowd?

Yes — make the sauce in a large oven-safe skillet and crack the eggs in, then transfer to a 375°F oven for 8–10 minutes instead of using the stovetop. This works much better for larger batches.

Method

  1. Sauté onion and sweet potato in olive oil for 10 minutes until softening.
  2. Add pepper, garlic and spices and cook 5 minutes more.
  3. Pour in tomatoes, season, and simmer 10 minutes until sweet potato is tender.
  4. Make 4 wells and crack in the eggs. Cover and cook 5–7 minutes until whites are set, yolks still runny.
  5. Top with crumbled feta and parsley. Serve with crusty bread.

Cook's note

Cut the sweet potato small — pea-sized — so it cooks at the same pace as everything else.