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. 
Beet Shakshuka
- Total Time: 57 minutes
- Yield: Serves 3
- Diet: Omnivore
Description
A vibrant twist on a classic! Roasted beets and potatoes create a rich base for perfectly poached eggs.
Ingredients
- 2 cups (473 ml) beets
- 2 cups (473 ml) red potatoes
- 3 tbsp olive oil
- 1 medium red onion
- 1 cup (237 ml) tomato sauce
- 2 cloves garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon caraway seeds
- 1 generous pinch fresh ground pepper
- 1 generous pinch salt
- 1 tiny pinch cayenne pepper
- 3 eggs
- 6-8 fresh mint leaves
Instructions
- Preheat oven to 400°F (204°C).
- Place beets and potatoes on a lined baking sheet and coat evenly in olive oil.
- Bake vegetables for 15 minutes, then remove from the oven.
- Add onion to the baking sheet and stir all vegetables until well incorporated.
- Bake for an additional 10 minutes, then remove from the oven.
- Add baked vegetables, 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 vegetable and tomato blend by pressing down with a spoon.
- Carefully crack eggs into the nests, cover the skillet, return it to the 400°F (204°C) oven, and cook for 12–15 minutes, or until the whites are opaque and the yolks are cooked to your liking.
- Remove the skillet from the oven and let it sit to cool for 10 minutes.
Notes
- For easier peeling, roast the beets until tender, then let them cool slightly before peeling.
- If you don’t have caraway seeds, substitute with a pinch of smoked paprika for a similar earthy flavor.
- To prevent overcooking the eggs, reduce the oven temperature slightly if your oven runs hot.
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Category: Brunch
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 35
- Fiber: 5
- Protein: 10
- Cholesterol: 200
Frequently Asked Questions
Can I use canned beets instead of fresh beets for the Beet Shakshuka?
Yes, you can use canned beets, but keep in mind that they may have a softer texture and a slightly different flavor profile than fresh beets.
What kind of tomatoes should I use for the sauce in Beet Shakshuka?
Canned diced tomatoes or fresh ripe tomatoes work well for the sauce; just make sure to drain excess liquid from the canned variety for a thicker consistency.
How do I know when the eggs are cooked perfectly in the Beet Shakshuka?
Cook the eggs until the whites are set and the yolks are still slightly runny, which usually takes about 5 to 7 minutes depending on your heat level.
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 ??