A little about this dish
Inject some vibrant African flavors into your brunch with this fresh, colorful, and hearty Beetroot Shakshuka recipe. Traditionally, Shakshuka is a spiced eggs dish popular across North Africa. Our key ingredients are beets, adding a sweet and earthy taste, and eggs providing protein.
Ingredients (for 2)
- Medium beets — 2 — boiled and finely shredded
- Large eggs — 4
- Large red onion — 1 — finely sliced
- Red bell pepper — 1 — finely chopped
- Garlic cloves — 2 — minced
- Cumin — 1 tsp — ground
- Red chili flakes — 1/2 tsp
- Canned diced tomatoes — 1 can (400g)
- Fresh parsley — a handful — roughly chopped
- Olive oil — 2 tbsp
- Salt — to taste
- Black pepper — to taste
Preparation
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Step 1 — 🍳🍈🔥Heat up olive oil in a skillet over medium heat. Add the finely sliced red onion, finely chopped bell pepper, and minced garlic to it. Sauté all these until they get softened.
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Step 2 — 🌶️🥘⏲️Add ground cumin and red chili flakes to the skillet. Continue to cook all the ingredients for 1 minute.
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Step 3 — 🍅🥗⏲️Stir in the finely shredded beets and the can of diced tomatoes into the skillet. Season with salt and black pepper to your taste. Cook this mixture for around 10 minutes until it thickens.
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Step 4 — 🥚🍳🥘Create little wells in your beetroot mixture in the skillet. Crack open the eggs and drop them into these wells. Cover the skillet and cook until the eggs are done to your liking.
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Step 5 — 🍀🥘🍽️Just before you are ready to serve, sprinkle the skillet with roughly chopped fresh parsley. Serve the dish directly from the skillet.
A final fox tip
This dish is a delightful twist on the commonplace brunch fare. It's packed full of nutrients, perfect for a leisurely weekend brunch. To add some traditional African flavors, try adding a teaspoon of Ras El Hanout, a North African spice mix, in step 3. And to make it more kid-friendly, reduce the amount of chili flakes or omit them entirely.