Best with Organic Cooked Beets

Beet Shakshuka with Rainbow Chard

Prep Time: 15 min // Cook Time: 35 min Servings: 4

What to do

  1. Heat the oil in a cast iron skillet over medium- high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 to 5 minutes.
  2. Add the bell pepper and garlic and continue cooking, stirring occasionally until bell pepper has softened and begins turning golden-brown, about 3 to 5 minutes.
  3. Add the diced tomatoes, paprika, cumin, sea salt, harissa, and chopped beets. Stir well and bring to a full but gentle boil.
  4. Add the swiss chard and cook until wilted, about 2 minutes.
  5. Dig a small well into the shakshuka and carefully crack an egg into it. Repeat for the remaining eggs. Continue cooking at a gentle boil until eggs have set up, about 10 to 15 minutes. If your eggs are taking a long time to cook, you can cover the skillet with a lid to speed up the process.
  6. Garnish with fresh parsley and serve with toasted bread.

What you’ll Need

2 tablespoons olive oil

½ small yellow onion, finely chopped

1 orange bell pepper, cored and diced (or color of choice)

4 cloves garlic, minced

1 (28-ounce) can diced tomatoes, undrained

1 tablespoon paprika

2 teaspoons ground cumin

½ teaspoon sea salt, to taste

3 tablespoons harissa

1 (8.8-ounce) package Love Beets cooked beets, chopped

1 small head Swiss chard, chopped

4 to 6 eggs

2 tablespoons fresh parsley, finely chopped