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Indian Shakshuka
with sweet potatoes / okra 'fries'

Active: 30 Total: 30

Shakshuka is a Middle-Eastern dish in which eggs are poached right inside a tomato-based sauce. It makes a great foundation for a variety of flavors and spices, so we couldn't resist making this Indian-inspired version that is served with okra "fries".
Smarts: Want to add some greens? Fold in some baby spinach at the same time as the sweet potatoes.



Indian Spice Blend:
  • Garam masala - 3 tsp
  • Salt - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Curry powder, mild - 1/2 tsp
  • Paprika - 1/2 tsp
  • Red pepper flakes - 1/4 tsp
Indian 'Shakshuka':
  • Sweet potatoes - 1 lb , cubed
  • Ginger - 2 tsp , grated
  • Garlic - 2 cloves , chopped
  • Onions, medium - 1 , diced
  • Cilantro leaves - 2 Tbsp , chopped
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp
  • Tomatoes, diced (28 oz / 794 g) - 1 can
  • Eggs - 8
  • Pepitas / pumpkin seeds - 1/4 cup
Okra 'Fries':
  • Okra - 1 lb , trimmed and halved (sub green beans)
  • Oil, cooking - 1 Tbsp


  1. Make spice blend - Combine garam masala, salt, ground coriander, cumin, curry powder, paprika, and red pepper flakes. (Can be done up to 5 days ahead)

  2. Sweet potatoes / Ginger / Garlic / Onions - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store sweet potatoes in one container. Combine ginger, garlic, and onions in another container. (Can be done up to 5 days ahead)

  3. Pre-cook potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with wet paper towel and microwave on high until tender, 4 to 5 minutes. (Can be done up to 3 days ahead)

  4. Okra / Cilantro / Limes - Prep as directed.

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  1. Heat oven to 450F / 232C.

  2. Toss okra with oil (portion for okra) and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.

  3. When okra is roasting, heat a large saute pan (use one that has a lid) with oil (portion for shakshuka) over medium heat. Add ginger, garlic, and onions and saute until onions are starting to soften, ~3 minutes.

  4. Add in sweet potatoes and spice mix and saute until fragrant, 1 to 2 minutes.

  5. Add diced tomatoes (including liquid). Saute for a few minutes to let some of the liquid to cook off. Taste and season with some salt and pepper.

  6. Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.

  7. Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.

  8. Serve shakshuka with cilantro and pepitas on top and lime wedges on the side. Enjoy with okra “fries”.



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