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Candied Yam Shakshuka
Prep time
Total time
Recipe type: Breakfast
Serves: 5 Servings
  • 4-5 eggs
  • 1 15oz can sweet yams
  • 1 sweet potato, chopped (2 cups)
  • 1 small onion, chopped (1/2 -3/4 cup)
  • ½ cup coconut milk
  • ½ cup plain tomato sauce
  • ¼ cup vegetable oils
  • ¼ cup brown sugar
  • ¼ cup feta crumbled
  • 3 tablespoons brown sugar
  • 1 tablespoon parsley, chopped
  • ½ teaspoon pumpkin pie spice (optional)
  • salt and pepper to taste
  • warm Naan bread or pitas
  1. In a blender add canned yams, coconut milk, tomato sauce, brown sugar, and pumpkin pie spice and blend until smooth; set mixture aside.
  2. In a large skillet, heat vegetable oil on high. Add in sweet potatoes and cook for 5 minutes, stirring occasionally. Add in onion, salt and pepper to the sweet potatoes and cook for another 5 minutes or until all the vegetables are tender. Pour in the yam/coconut milk sauce from the blender over the sweet potatoes, stir and reduce the heat to medium low. Let the mixture simmer for 5 more minutes. Add ¼ cup of water if the sauce is too thick.
  3. Gently crack eggs one at a time, directly over the mixture, making sure to space them evenly over the sauce. Cover the skillet and continue to cook for about 7 to 8 minutes, or until the eggs are set. Sprinkle shakshuka with feta and parsley and serve with naan bread.


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