As we all know (and if you don’t, shame!), shakshukas are pretty much the best thing you can serve for breakfast, lunch, brunch, or dinner – but this version takes the North African classic to a whole other level.
The sweetness of the beets bring an additional layer of excitement to the texture and flavors, making it one of our absolute favorite ways to prepare this legendary dish.
Yes, shakshukas are simple, but their elegance are undeniable – and you probably should start cooking this for brunch right now. I mean, unless you’re sleeping.
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Beet Shakshuka
- Total Time: 1 hour 10 minutes
- Yield: 2 to 3 servings 1x
Description
As we all know (and if you don't, shame!), shakshukas are pretty much the best thing you can serve for breakfast, lunch, brunch, or dinner – but this version takes the North African classic to a whole other level.
Ingredients
- 2 cups beets (peeled and rustically cubed)
- 2 cups red potatoes (peeled and rustically cubed)
- 3 tablespoons olive oil
- 1 medium red onion (rustically chopped)
- 1 cup of tomato sauce
- 2 cloves of garlic (peeled and sliced thin)
- 1/4 teaspoon cumin
- 1/4 teaspoon caraway seeds
- 1 generous pinch of fresh ground pepper
- 1 generous pinch of salt
- 1 tiny pinch of cayenne pepper (optional)
- 3 eggs
- 6–8 fresh mint leaves
Instructions
- Preheat oven to 400
- Place beets and potatoes on a lined baking sheet and coat evenly in olive oil
- Bake veggies for 15 minutes, remove veggies from oven
- Add onion to baking sheet and stir all veggies until well incorporated
- Bake veggies for an additional 10 minutes, remove veggies from oven
- Add baked veggies, tomato sauce, garlic, cumin, caraway seeds, pepper, salt, and cayenne into a small oiled cast iron skillet, stir until well incorporated and cook for 5 minutes
- Create 3 egg nest openings in the veggie tomato blend in the skillet by pressing down with a spoon.
- Carefully crack eggs into “nests”, cover skillet, return it to the 400 degree oven and cook for 12-15 minutes or until whites are opaque and yolks are formed to your liking
- Remove skillet form oven and allow to sit for cool for 10 minutes
- Pair with a bottle of Chénas, Paul-Henri Thillardon, Les Carrières, 2013
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Brunch, Main
- Cuisine: African, north african
This beet shakshuka and beaujolais wine combination looks amazing. It’s such a creative change of pace from what I usually eat. I’m so glad that in my mindless googling, I found this recipe. I hope mine turns out to be as pretty.
Wine and cooking? I’m in! You’re pictures look amazing and thanks for the bonus surprise – The Picnic Set! Thanks Beaujolais Wines ??