Author: Celeste Wilson
Recipe Type: Main
Serves: 2 to 3 servings

Cook Time: 1 hour
Total Time: 1 hour


2 cups beets, peeled and rustically cubed
2 cups red potatoes, peeled and rustically cubed
3 tablespoons olive oil
1 medium red onion, rustically chopped
1 cup of tomato sauce
2 cloves of garlic, peeled and sliced thin
¼ teaspoon cumin
¼ teaspoon caraway seeds
1 generous pinch of fresh ground pepper
1 generous pinch of salt
1 tiny pinch of cayenne pepper (optional)
3 eggs
6-8 fresh mint leaves


  1. Preheat oven to 400
  2. Place beets and potatoes on a lined baking sheet and coat evenly in olive oil
  3. Bake veggies for 15 minutes, remove veggies from oven
  4. Add onion to baking sheet and stir all veggies until well incorporated
  5. Bake veggies for an additional 10 minutes, remove veggies from oven
  6. Add baked veggies, tomato sauce, garlic, cumin, caraway seeds, pepper, salt, and cayenne into a small oiled cast iron skillet, stir until well incorporated and cook for 5 minutes
  7. Create 3 egg nest openings in the veggie tomato blend in the skillet by pressing down with a spoon.
  8. Carefully crack eggs into “nests”, cover skillet, return it to the 400 degree oven and cook for 12-15 minutes or until whites are opaque and yolks are formed to your liking
  9. Remove skillet form oven and allow to sit for cool for 10 minutes
  10. Pair with a bottle of Chénas, Paul-Henri Thillardon, Les Carrières, 2013


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