Shakshuka-Stuffed Sweet Potatoes

September 6, 2023

Shakshuka-Stuffed Sweet Potatoes

Save my shakshuka-stuffed sweet potatoes for brunch or any meal of the day. My sweet potato obsession is officially on a new level with these bad boyz.
Prep Time 20 minutes
Cook Time 11 minutes
Course Breakfast
Servings 4 People


  • 4 Medium Sweet Potatoes
  • 3 tbsp EVOO plus more for drizzling
  • 1 White Onion thinly sliced
  • 1 Red Bell Pepper thinly sliced
  • 2 Cloves Garlic thinly sliced
  • 1 1/2 tbsp Smoked Spanish Paprika
  • 2 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Sumac
  • 1 cup Cherry Tomatoes
  • 1 28 oz. can Whole Peeled Tomatoes
  • Sea Salt & Black Pepper
  • 6 Eggs

For Garnish:

  • Plant-Based Feta
  • Purple Onion thinly shaved
  • Tahini
  • Microgreens
  • Harissa for heat


  • Preheat oven to 400°F. Scrub each sweet potato.
  • With a fork, poke each sweet potato 10 times around the surface.
  • Individually wrap each sweet potato with foil and bake for around 40 minutes, or until just soft enough for a fork to poke into the center.
  • Reduce the oven heat to 375°F.
  • Prepare the shakshuka base. Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and garlic and spread into an even layer.
  • Continue to cook until vegetables are fully softened and spottily charred, stirring occasionally. Add the spices and cook, stirring, until fragrant, about 30 seconds. Immediately add fresh and canned tomatoes and stir to combine.
  • Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with sea salt and pepper. Stir in harissa, to taste, for heat.
  • In a large dish or cast iron skillet, place halved sweet potatoes skin-side-down. With a fork, gently mash the sweet potatoes in the peels, creating room for the shakshuka mixture. Divide the shakshuka mixture among 8 sweet potato halves.
  • Using a spoon, create a well in the center of each sweet potato boat. Crack an egg in each well and sprinkle with sea salt.
  • Bake, covered, for 15-20 minutes. The egg should be cooked, but have a runny yolk. Remove the potatoes from the oven.
  • Enjoy or store covered in the fridge for up to 3 days without the garnishes. Garnish with plant-based fets, thinly-shaved purple onion, tahini, microgreens, and harissa before serving. Enjoy!