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  • Charlotte LaGuardia

Beet Green Shakshuka

I am so excited to see so much interest in preparing beet greens! Luckily, they are incredibly simply and not as complicated as they seem.


Usually, I simply remove the greens, roughly chop or tear, taking out any thick stems. Then sauté in avocado oil and a little garlic. It makes a fantastic side dish! Additionally, beet greens can be used as a substitute for any other leafy green like spinach.




Below you will find my latest recipe and I hope like it as much as I do!


Benefits of Beet Greens:

more iron than spinach

lots of fiber

contains vitamin A

high in B6, magnesium, potassium, copper, and manganese







Beet Green Shakshuka

1 onion, diced

1 red bell pepper, diced

3-4 cloves of garlic, minced

2 tsp cumin

½ tsp chili powder

1 pinch red pepper flakes

1 bunch beet greens

1 28 oz can crushed tomatoes

5 eggs

Salt and pepper to taste

1 bunch parsley

Preheat the oven to 375 degrees.

In a large oven safe skillet heat 1 TBS avocado oil. Sautee onion until fragrant, add bell pepper and spices, cooking for an additional 1-2 minutes. Add the beet greens and stir until wilted. Add the tomatoes, season with salt and pepper and bring the mixture to a simmer. Using your spoon make wells in the sauce. Crack an egg into each well.

Place the skillet into the oven for 10-12 minutes or until the whites are solid and the center of the egg still jiggles.

Remove, top with chopped parsley and enjoy.

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