Root to Leaf Beet Shakshuka
This recipe is a riff on Green Shakshuka,which itself is a riff on traditional Shakshuka. It makes great use of the beet root, the beet greens and the beet stems. The dish is a flavor bomb, amped up with fragrant cumin and coriander, salty-tart feta cheese, creamy avocado and fresh herbs or an herb pesto. This shakshuka makes a special brunch dish or a great eggs-for-dinner supper.
Equipment
- Large, oven proof saute pan
Ingredients
- 1 bunch beets with substantial greens see note
- 1 medium onion 6-8 ounces, diced
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp red pepper flakes
- 2 oz crumbled feta cheese
- Fresh herbs or prepared pesto see note
- 1 avocado diced
- salt
- black pepper
- olive oil
Instructions
- Preheat the oven to 450°F.
- Clean the beet roots and dice them into 1/2" pieces. Toss them with the cumin, 1/2 teaspoon of salt and about a tablespoon of olive oil. Spread on a baking sheet and move to the oven to roast.
- Separate the beet stems from the leaves. Rinse the beet stems and dice them up. Also dice up a medium onion.
- Add the diced beet stems and onion to a large sauté pan, and mix in a couple tablespoons of olive oil, a teaspoon of salt, and the coriander and red pepper flakes. Sauté them on medium-high heat until the mixture is soft and the onions are translucent. Expect about 10 minutes.
- While the mixture sautés, prepare the greens. Roll stacks of greens and slice into 1/2" strips. Fill a salad spinner with water, put the sliced greens in the salad spinner basket and immerse in the water. Agitate, so any grit sinks to the bottom of the bowl. Remove the basket from the water and dump the water.
- When the stems and onions are properly sautéed, add the beet greens to the pan in two or three batches. Add the next batch as the previous batch wilts and makes room.
- Remove the roasted beet roots from the oven and lower the oven temperature to 375°F.
- Spread the beet root and the crumbled feta over the sautéed onions, stems and greens. Then carefully arrange the eggs around the pan, cracking one at a time. Season the eggs with a sprinkle of salt and black pepper.
- Place the pan in the 375°F oven and bake. The time required varies with the oven properties and how you like the eggs, but expect around 8-12 minutes. Start checking at 8 minutes. For creamy yolks, you need to remove the pan while there is still a little jiggle in the egg whites. Check once a minute until the eggs are ready.
- Finish by spreading the fresh herbs or pesto over the dish, along with the diced avocado.
Notes
- The bunch of beets should weigh about 1.5-2 pounds, with half of the weight being the greens and stems. 12 oz of beet roots and 12 ounces of Swiss chard can substitute.
- There should be a generous amount of herbs, and the herbs can vary based on what you like and what is in season. About a cup of freshly chopped, loosely packed herbs or a quarter cup of pesto is about right. Basil, parsley, dill, arugula, carrot tops, mint - any of these in any combination can be used.
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