Beet Stem Shakshuka

How often have you thrown away the beautifully nutritious beet stems? 3 times? Well that was 3 times you missed out on beet stem shakshuka=,

Beet Stem Shakshuka

Yield: about 1 serving

Time: about 15 to 25 minutes

INGREDIENTS

• 1 bunch of beet stems (stems and leaves included), about 2 cups chopped

• 1 shallot, diced

• 2 garlic cloves, minced

• 2 tablespoons olive oil

• 1 teaspoon cumin

• 1 teaspoon lemon zest,

• juice of 1 lemon

• 2 pasture-raised eggs

• sliced sourdough bread or pita, to serve

• sprinkle of flaky sea salt, to garnish

• sprinkle of sumac, to garnish

• freshly chopped parsley or mint, to garnish

DIRECTIONS

1. Begin by removing your beet stems from the beetroot and rising it thoroughly. Chop the beet stems and leaves and set them aside.

2. Dice your shallot and mince your garlic cloves. Heat 2 tablespoons of olive oil in a skillet (with a lid) over medium heat. Add your shallot and saute for about 3 minutes, until slightly translucent. Add your minced garlic and saute for about 1 minute or until fragrant.

3. Add your chopped beet stems, cumin, lemon zest, and juice of a lemon. Season with salt and pepper, to taste and saute until the stems have become tender, about 4 to 5 minutes.

4. Using a spoon, create two indents in near the center of the pan. Crack an egg in each indent and cover the pan with a lid immediately. Cook over medium heat for about 5 to 8 minutes until the whites of the egg are set, but the yolk is runny.

5. Garnish with chopped parsley, flakey salt, and a sprinkle of sumac. Serve immediately with sliced bread or pita.

6. Take a picture and dive in!