Sweet Potato Shakshuka | Healthy Vegetarian Breakfast Recipes

Sweet Potato Shakshuka | Easy Healthy Breakfast Recipe

Every week expect a sweet or savoury, healthy recipe!

This Healthy Breakfast Recipe: Sweet Potato Shakshuka

If you're a breakfast lover and foodie then this recipe is for you! Or if you're looking for healthy breakfast ideas that taste good but don't take a lot of time (and maybe you're sick of the same old oatmeal, eggs or smoothie mix) then this recipe is even more for you!

Now I love my scrambled eggs and omelettes but after awhile you can only take so many eggs before you start to wander "what else can I eat for a healthy breakfast?" This Shakshuka recipe is your answer!

Shakshuka is a Middle Eastern dish that's not only healthy but also incredibly tasty. The best part of this easy recipe is that once you get the hang of it, it only takes a few minutes to prepare and makes tons of servings so you feel full.

Try this Sweet Potato Shakshuka as a weekend healthy brunch or healthy breakfast meal or use it as part of a healthy meal plan. This is a vegetarian recipe but you can also make it a vegan recipe by cutting out the eggs - I promise it will still taste delicious!

Makes 4 big servings

Cooking Time: 20 min

Main Ingredients

1 large sweet potato cut into cubes (at least 1/2 cups worth)

1/2 red bell pepper chopped bite-sized

1/2 green bell pepper chopped bite-sized

1/2 red onion chopped bite-sized

8 tomatoes cubed or diced

4 to 6 eggs (up to you!)

3 tbsp of tomato paste (45g)

Flavour Ingredients

3 cloves garlic chopped finely

1 tsp each of: chilli powder, cumin, salt and pepper (about 2.5g each)

Equipment & Extras

Large skillet (ideally cast iron if you have it but not essential) + lid

1 spoonful of coconut or cooking oil for frying

1 handful fresh basil chopped (for garnish)

3 spring onions chopped (for garnish)

Steps

Heat your cooking oil in skillet over medium high heat until it sizzles, then reduce heat to medium (medium low if using cast iron skillet.) Add in: sweet potato, onion and green pepper and cook for 5 minutes, stirring frequently.

Next, stir in tomatoes, red pepper and flavour seasonings. Cover the skillet and simmer for 10 minutes.

Finally, uncover and stir in tomato paste. Follow by making egg-size holes in the mixture with a spoon. Drop your eggs into each of these holes. Leave to cook until whites form but it's still slightly runny in middle (about 5 to 8 minutes.)

Add your garnish to the shakshuka if you have it and serve directly from skillet (just watch that heat!)

Sweet Potato Shakshuka | Healthy vegetarian breakfast recipes