Beet Shakshuka

Spice Profile: harissa

This is my take on a Middle-Eastern classic, highlighting beets! It can be a little messy to make, but it’s worth it!

Chop 1-2 medium onions & sauté in olive oil in a wide, shallow Dutch oven or saucepan. Add full spice packet (2 tsp Stock+Spice Harissa), then add all of the beets (2 lbs), washed, topped, tailed & chopped (but not peeled) and all of the frozen paste tomatoes (2 lbs) – no need to defrost nor chop. Add 1-2 cups of water, bring to a boil, reduce to a simmer & cover for 1 ½ hours. Carefully puree, then return to the saucepan & bring back to a medium simmer. Salt to taste. Gently crack & drop in 6-8 eggs, evenly spaced around in the sauce. Cover again & continue to simmer 8-10 minutes until the eggs are cooked as desired, (I like runny yokes!). Serve with toast – I recommend A&J Sourdough Grand Pain au Levin!