Beet Shakshuka
Curious about what’s in this week’s veggie box? Check here!
Spice Profile: aleppo pepper, ancho chiles, caraway, cayenne, chipotle, coriander, cumin, garlic, onion, pasilla chiles, red chile flakes, smoked paprika
Check out a short video of me making this yummy dish here!
Oh my goddess, this is so good. This is one of my all-time favorite dishes. I’m always excited about the weekly recipe, but this one—this one—is really special. It will warm your soul in the cold of winter, and it’s not as hard to make as it looks. Grab some eggs, some crusty bread, and follow along, my friends!
Take about 1 heavy pound of beets (roughly 4 small–medium beets). Rinse off any dirt, trim the tops and tails if needed, and chop into roughly ¼-inch chunks. Don’t worry about perfection here.
In a deep pan, sauté 1 chopped onion in a bit of oil until soft and translucent.
Add the spice packet (2 tsp Stock+Spice Beet Shakshuka / Harissa-style blend) and fry the spices for about 30 seconds to wake them up.
Add a splash of balsamic vinegar to deglaze then add the chopped beets and enough water to cover them by about an inch. Bring to a boil, then reduce to a simmer. Cook for about 45 minutes, until a fork slides into the beets easily (think “mashable,” like potatoes).
Add about 2 cups frozen paste tomatoes (from your summer stash) or 1 can crushed tomatoes. Simmer until the tomatoes are tender and starting to break down.
Purée the mixture with an immersion blender until smooth (or as smooth as you like). Add salt to taste and adjust thickness with more water.
Pour the puréed mixture into a medium sauté pan and bring it back to a gentle simmer.
Now the magic: crack in 5 eggs, spacing them evenly around the pan. Keep the heat low and simmer for about 25-30 minutes, until the whites are set but the yolks are still soft and runny.
While the eggs are cooking, toast some good crusty bread.
To serve, spoon a generous ladle of beet shakshuka and an egg into each bowl. Hand everyone a slice of toast and encourage them to dive that toast straight into the soft yolk and sauce.
Enjoy, and try not to fight over the last egg.
