Description
A vibrant twist on a classic! Roasted beets and potatoes create a rich base for perfectly poached eggs.
Ingredients
Units
Scale
- 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