Mexican Shakshuka with Spiralized Sweet Potatoes

gluten freemeat & poultrypaleo
Mexican Shakshuka with Spiralized Sweet Potatoes

Mexican Shakshuka with Spiralized Sweet Potatoes

If you have my second cookbook, Inspiralize Everything, you might have already made my Spiralized Shakshuka (with spiralized bell peppers and onions!)

If you’re a shakshuka fan or just a fan of chorizo and eggs, you’re also going to love today’s recipe for a Mexican-style shakshuka.

I’ve changed up the flavor with this one, using chorizo, cilantro, and of course, topping with avocado for a Mexican flair.

Mexican Shakshuka with Spiralized Sweet Potatoes

The spiralized sweet potatoes bulk up this traditionally Israeli dish for more nutrients, complex carbs, and starch. The sweetness in the potatoes complement the sweetness in the tomatoes and the spicy, savory chorizo completes the flavors!

This dish is one of those that you make for brunch guests that leave them saying, “What an amazing meal!” The chorizo, eggs, sweet potato, tomatoes, avocado, it’s a satisfying, flavorful breakfast.

Tomorrow is Valentine’s Day, and if you’re one of those people who likes to cook your boo breakfast before work, this is it!

Mexican Shakshuka with Spiralized Sweet Potatoes


Nutritional Information & Recipe

Serves 4

Mexican Shakshuka with Spiralized Sweet Potatoes

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon extra virgin olive oil
  • 1 large sweet potato, Blade D, noodles trimmed
  • salt and pepper
  • 2.25 cups tomato puree
  • 8oz chorizo, sliced into ¼” thick rounds
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 4 large eggs
  • 1 avocado, sliced
  • 2 tablespoons chopped fresh cilantro


  1. Preheat the oven to 375 degrees.
  2. Heat the oil in a 10” (or medium-sized) oven-safe skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Cook until wilted, about 7 minutes and then set aside on a plate. Immediately add the tomato sauce, chorizo, garlic, chili powder and cumin. Cook, stirring often, until flavors meld, about 10 minutes. Taste and season with more flavorings, if needed. Add back in the sweet potato noodles, toss to coat in the tomato mixture. Form 4 wells in the tomato mixture and crack 1 egg in each. Transfer the skillet to the oven and bake until whites are set, about 10-13 minutes. Top with the avocado and cilantro. Serve immediately.

Mexican Shakshuka with Spiralized Sweet Potatoes

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James Holmes says:
When do the sweet potato (which were "left on a plate") go back in?
Ali Maffucci says:
The recipe has been updated, thanks for noting this!
Sue Anna says:
I was wondering the same thing, Karen!
Carol says:
I'm wondering what cheese you're talking about. Thanks.
Ali Maffucci says:
Recipe has been updated!
Robin says:
I didn’t have chorizo, but i improvised and added black beans! This was sooooo good! Can only imagine what chorizo would have done for it.
Boris says:
I love how you present the sweet potatoes. This is something I'm definitely gonna try! I'm sharing this recipe on my Shakshuka Lovers group This will totally inspire people to cook Shakshukas at home!
Anonymous says:
Ali, does the chorizo need to be browned before putting it in the skillet with the sauce and seasonings? Seems like it wouldn't cook very well with the other sauces.
Brurie says:
Is it necessary to put it the oven at the end? I don't have an oven-safe pot that I can use.

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