Beet Shakshuka with Harissa Spice

Spice Profile: harissa

Oh my goddess! This is so very good. This is one of my favorite dishes. I am always excited about the weekly recipe, but this one, oh this one, is so very special. This will warm your soul in the cold winter, and it’s not as hard to make as you might think. Grab some eggs, and crushed tomatoes and follow along my friends!

Take about 1 pound of beets, (roughly 4 medium/small beets). I know it doesn’t seem like much but it works. Rinse them to get any dirt off, then chop off the shoulder and tail if needed. Chop into quarter inch chunks (roughly, relax it’s good) then place them in a pot and cover with about a half inch of water. Bring to a boil and simmer. Simmer for about 45 minutes. Towards the end of the simmer, in a separate pan sauté one chopped medium onion in olive oil. When the onion begins to brown add the spice packet (2 tsp harissa). Sauté the spice to wake it up then add one cup pureed or chopped tomatoes. Simmer for a bit. When the beets allow a fork to pass through (like mashed potatoes) add the tomato mixture and puree the whole thing with an immersion blender. Add some salt and return the mix to a medium sauté pan. Bring the mix to a simmer then—here it comes... Crack and drop in 5 eggs, positioned evenly around the pan. Simmer the eggs and mixture for about 15 minutes, until the whites are set, but the yokes remains soft. While simmering, get your crusty bread toasted. When ready, spoon the mixture out into bowls and serve with toast. Punch the toast into that soft yoke and enjoy!