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Beet Shakshuka and Beaujolais Wine

Celeste Wilson
Cook Time 1 hr
Total Time 1 hr
Course Main
Servings 2 to 3 servings


  • 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