Sweet Potato Shakshouka
—Alkalizing + Gluten Free + Vegetarian + Paleo—
Your love for eggs will deepen with this dish. Shakshouka translates to “a mixture” in Maghrebi Arabic. With many variations of shakshouka, my recipe strays from more traditional renditions, avoiding the acidic tomato base and replaces it with alkalizing sweet potato, which is a superfood! It’s a one-skillet recipe of eggs cooked and baked in sweet potatoes and topped with vegan cheese, everything bagel seasoning, black Moroccan olives, and raw vegetables including avocado, onions, tomatoes, and parsley. These ingredients work together to make a nutritious heart- and belly-warming dish. It’s a simple and beautiful concept for breakfast or even lunch and dinner. We love eating it straight out of the skillet or tagine.
Shakshouka originated in North Africa, and like many great dishes, there are many different versions embraced by Moroccan, Tunisians, Turkish, and Yemeni people. The dish was brought to Israel by Maghrebi Jews, where it was widely adopted. It’s also been a part of Sephardic cuisine for centuries.
INGREDIENTS
3 medium sweet potatoes, shredded
4 pasture raised eggs
vegan parmesan cheese, shredded
everything bagel seasoning
salt + pepper
1 avocado, sliced
1/2 bunch parsley, chopped
handful of black or kalamata olives, halved
1/2 red onion, thinly sliced
6 cherry tomatoes, halved
olive oil, drizzled
CREATE
Wash, peel and shred your sweet potatoes. Save the peels in a bowl in the fridge, covered with water. (Refer to notes below for a crispy delicious sweet potato skin recipe)
Heat olive oil in a large non-stick, oven-safe skillet over medium heat. Once hot, add the shredded sweet potatoes and cook for 7-10 minutes, flipping occasionally
While you wait, slice all the vegetables and set aside
When the sweet potatoes are soft, create 4 holes for the eggs to be placed in. Crack an egg into each hole. Season with salt + pepper. Let cook for a few minutes until egg whites are set, (be careful to not overcook because you will continue cooking the eggs in the oven). Add the shredded parmesan cheese on top of the sweet potatoes and eggs
Place the skillet into the oven on a low broil for a few minutes. Bake the eggs to your yolk liking
Carefully remove the skillet from the oven and quickly top with all prepared vegetables and olives. Drizzle with some olive oil and serve hot
NOTES
Mindful Tip: If you can, use all fresh + organic ingredients for optimal flavor + nutrition.
Zero Waste Tip: Save the sweet potato skin in a bowl in the fridge and cover with water. I love making sweet potato skin into a delicious crispy topping for soups or a simple snack. When you’re ready to make your crispy sweet potato skins, drain the water form the bowl and dry thoroughly with a kitchen towel. Spread the sweet potato peels onto parchment paper and drizzle olive oil all over with salt, pepper + everything bagel seasoning. Let it broil on low in the oven for about 10 minutes or until crispy, flipping once between. Be mindful of it burning. Enjoy the delicious crispiness!