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
Scale
- 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