Spicy Shakshuka with Sweet Potato and Greens

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Makes 4 servings
Prep Time: 25 minutes
Cook Time: 10 minutes

We love trying things out of our comfort zone, and before now Shakshuka was one of those things that we love to look at but never tried making for ourselves. Until now that is! And now we can't get enough of this spicy and flavorful dish. The Berbere spice by Teeny Tiny Spice adds the perfect amount of seasoning to this dish and elevates it to a new level of delicious! Trust us when we sale, you'll want to try this one ASAP 

spicy shakshuka 


  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup shredded sweet potato (about ½ - ¾ potato)
  • 1 small green pepper, diced
  • 2 tablespoons berbere seasoning by Teeny Tiny Spice
  • 1 can crushed tomatoes
  • 2-3 handfuls spinach, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 eggs
  • 1 bunch basil, chopped



Preheat the oven to 375F.

In a cast iron skillet, heat the olive oil over medium heat. Add the diced onion and garlic cloves and stir. Let cook for 2 minutes, then add in the diced green pepper and shredded sweet potato. Stir well and let cook for 10 minutes. Sprinkle in the berbere seasoning and stir to coat the veggies.

Pour in the crushed tomatoes and stir. Cook for 5 minutes, then add in the chopped spinach, salt and pepper. Stir and let cook down to soften the spinach for 3 minutes. Remove from the heat.

Working carefully, create 4 large wells in the middle of the tomato sauce and crack an egg into each well. Sprinkle a little salt and pepper over each egg and transfer the skillet to the hot oven.

Bake for 10-12 minutes until the eggs are just set. Remove from the oven, sprinkle with the fresh basil and serve!


dinner healthy paleo recipe veggies

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