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Shaks­hu­ka with sweet Potato and Spinach

Updated: Dec 28, 2020

Shaks­hu­ka with sweet Potato and Spinach
Shaks­hu­ka with sweet Potato and Spinach


"Shakshuka is a single-pan dish of eggs poached in a sauce of tomatoes, chili pepper and onion, usually seasoned with cumin, paprika and cayenne pepper. The dish finds its origin in the Mediterranean and the Middle East."


4 tbsp peanut oil

2 onions

22 oz - 600 g carrots

4 tsp ras el hanout spice blend

2lb - 900g sweet potatoes

a handfull of fresh coriander

2 cans (28 - 32oz) 800 g tomato cubes

½ cup -120 ml of water

7 oz - 200 g baby spinach

4 medium eggs

How to make Shaksuka

Peel the carrots an cut into ½ inch - 1cm strips. Peel the onions and cut into slices.

Heat the oil in a large frying pan and fry the onions, carrots and ras el hanout for 5 minutes on low heat.

Meanwhile, peel the sweet potato and cut into 1½ cm pieces. Finely chop the garlic and the coriander. Add the sweet potato and garlic to the vegetables and fry for another 4 minutes. Stir regularly. Add the tomato cubes, half the sliced coriander, the water, pepper and any salt and bring to the boil. Put the lid on the pan and simmer for 10 minutes on a low heat.Stir the spinach through the stew. Make a cavity per person in the pan and break an egg in each cavity. Put the lid on the pan and simmer for 10-12 minutes on very low heat until the eggs are just tender. Sprinkle with the rest of the coriander and serve.


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