Harissa Chickpea Shakshuka with Sweet Potato

This hearty shakshuka takes the classic North African-Mediterranean breakfast and gives it extra depth with sweet potato and protein-packed chickpeas. A fragrant base of onions, garlic, and smoky harissa paste simmers with crushed tomatoes and diced sweet potato until thick and glossy, then chickpeas are folded in for even more substance. Eggs are nestled into the sauce and gently poached right in the pan, finishing the dish with a silky, runny yolk that mingles into the spiced sauce. A scattering of crumbled feta and fresh herbs on top adds a creamy, briny contrast. Built entirely around Mediterranean Diet staples — extra virgin olive oil, vegetables, legumes, and eggs with just a modest amount of cheese — this dish delivers a satisfying, fiber-rich start to the day that keeps you full for hours. The sweet potato lends natural sweetness and beta-carotene, while the chickpeas bring plant-based protein and fiber, and the harissa delivers bold smoky heat without relying on processed seasoning blends. Serve it straight from the skillet with warm whole-grain pita or crusty whole wheat bread for scooping, and it works just as beautifully for a leisurely weekend breakfast as it does for a casual brunch spread with friends. Leftover sauce (minus the eggs) also reheats well, so consider making extra to enjoy again later in the week.

Ingredients

• 3 tbspextra virgin olive oil
• 1 mediumyellow onion, diced
• 4 clovesgarlic, minced
• 1 mediumsweet potato, peeled and diced into 1/2-inch cubes
• 2 tbspharissa paste, adjust to taste
• 1 tspground cumin
• 1 tspsmoked paprika
• 28 ozcrushed tomatoes, one can
• 15 ozchickpeas, one can, drained and rinsed
• 0.5 cupvegetable broth, or water, as needed
• 1 tspsalt, to taste
• 0.5 tspblack pepper
• 6 largeeggs
• 0.5 cupfeta cheese, crumbled
• 2 tbspfresh parsley, chopped, for garnish
• 2 tbspfresh cilantro, chopped, for garnish
• 4 pieceswhole grain pita bread, warmed, for serving

Method

No instructions listed.