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Ramadan Recipes: Sweet Potato Shakshuka

Spice Up Suhoor with Sweet Potato Shakshuka With Sriracha Butter and Pickled Onions

  • Publish date: Wednesday، 13 March 2024
Ramadan Recipes: Sweet Potato Shakshuka

Elevate your suhoor with a flavorful twist on the classic shakshuka recipe. This sweet potato shakshuka with sriracha butter and pickled onions combines the warmth of Middle Eastern spices with the sweetness of roasted sweet potatoes, topped with a kick of sriracha-infused butter and tangy pickled onions. It's a hearty and satisfying dish that will keep you energized throughout the day of fasting during Ramadan.

Read More: Ramadan Recipes: Shakshuka

Read More: Ramadan Recipes: Green Shakshuka

This recipe was crafted by our esteemed culinary advisor, Chef Sarah.

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  • Ingredients

    • 15 Minutes
    • 4 Serving
    • 300 Calories

Sweet Potato Shakshuka

2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
Salt and pepper to taste
4 large eggs
2 tablespoons unsalted butter
1 tablespoon sriracha sauce
Pickled onions, for garnish
Fresh cilantro, for garnish

  • Method & Directions

    • 30 Minutes
  1. Toast the Sweet Potatoes
    تم نسخ الرابط
    Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet lined with parchment paper and drizzle with olive oil. Toss to coat evenly and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
  2. Prepare the Shakshuka Base
    تم نسخ الرابط
    In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic, and cook for an additional 2-3 minutes until the vegetables are softened.
  3. Add Spices and Sweet Potatoes
    تم نسخ الرابط
    Stir in the ground cumin, paprika, and ground coriander, and cook for another minute until fragrant. Then add sweet potatoes after you mash them, season with salt and pepper to taste, and simmer for 7-10 minutes until the sauce has thickened slightly.
  4. Make Wells for Eggs
    تم نسخ الرابط
    Using the back of a spoon, create four small wells in the potato mixture. Crack one egg into each well, spacing them evenly apart. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes until the whites are set but the yolks are still runny.
  5. Prepare Sriracha Butter
    تم نسخ الرابط
    In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the sriracha sauce until well combined. Remove from heat and set aside.
  6. Serve
    تم نسخ الرابط
    Once the eggs are cooked to your liking, remove the skillet from heat. Drizzle the sriracha butter over the eggs and sweet potatoes. Top with pickled onions, and fresh cilantro. Serve immediately, with crusty bread or pita on the side.

  • Nutrition Facts

Calories 300

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