Indian Shakshuka
with sweet potatoes / okra 'fries'
Smarts: Want to add some greens? Fold in some baby spinach at the same time as the sweet potatoes.
Ingredients
- Garam masala - 3 tsp
- Salt - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Cumin - 1/2 tsp
- Curry powder, mild - 1/2 tsp
- Paprika - 1/2 tsp
- Red pepper flakes - 1/4 tsp
- Sweet potatoes - 1 lb, cubed
- Ginger - 2 tsp, grated
- Garlic - 2 cloves, chopped
- Onions, medium - 1, diced
- Cilantro - 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 - 1 lb, trimmed and halved (sub green beans)
- Oil, cooking - 1 Tbsp
Nutrition Facts
Prep
- 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)
- 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)
- 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)
- Okra / Cilantro / Limes - Prep as directed.
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Make
- Heat oven to 450F / 232C.
- 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.
- 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.
- Add in sweet potatoes and spice mix and saute until fragrant, 1 to 2 minutes.
- 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.
- Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
- 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.
- Serve shakshuka with cilantro and pepitas on top and lime wedges on the side. Enjoy with okra “fries”.
Nutrition Facts
Reviews
Ratings
25 reviews
Worked well to reheat and then add a new egg. I was even able to cook the eggs in the microwave to eat at work for lunch. I think I didn't add enough salt or seasoning. It was a little bland.
0 HelpfulThe flavors were great, and even some of my kids enjoyed it. I added some leftover zucchini and pre-cooked the cauliflower in the microwave to help soften it, based on some other reviews. The lid helps to cook the eggs.
0 HelpfulWe are always shakshuka fans but this one is particularly good. I don’t know how people cook their eggs so fast. I like really hard eggs but it still takes like 4-5x the recommended cooking time.
0 HelpfulMeehhh. we overcooked the eggs, so that's on us...but I didn't find it particularly appealing. Would swap cauliflower with red peppers and maybe some spinach
0 HelpfulI love shakshuka. Every version I've made. Mine was spicy...but I also used salsa style diced tomatoes. I can't manage to cook the egg in the sauce so I just fry an egg separately and put it on top. I can do the same with leftovers.
0 HelpfulGreat base recipe. I think it needs a bit more "kick" so will use more spices next time. Very filling because of the chickpeas and eggs and we love anything tomato based.
0 Helpful