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 ShakshukaCeleste Wilson
- 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
- 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
Hi friends my name is Celeste Wilson, I'm a nurse, recipe developer, food stylist, food photographer, blogger, and influencer chronicling a plant based lifestyle. My recipes creatively showcase plant based cuisine from my perspective as both a registered nurse and a healthy food lover. I aim to inspire plant based eating without a strict vegan or meat shaming agenda, life is short, eat what makes you happy. Residing in sunny Los Angeles California, home of the year round avocado