Beet Shakshuka and a Beaujolais Pairing

Ever since I got back from France in June I’ve been truly obsessed with French wine. I’ve done a deep dive into French varietals and I’m convinced they are superior to all others. Since Its summer aka day drinking season I wanted to share a delicious recipe that pairs perfectly with my new favorite natural wine, Beaujolais. Beaujolais refers to a style of French wine from the Beaujolais region in France. Beaujolais is usually made with Gamay grapes that are naturally low in tannins, making Beaujolais super smooth and delicious. I drink approachable and affordable wine at home, if I want to get back to France I can’t blow all of my money on their heavenly wine! Because of its smooth and light profile I love to pair Beaujolais with heartier foods like my root vegetable and egg Beet shakshuka recipe. This pairing is a unique departure from the been there done that summer snoozefest Sauvignon Blanc and salad combo that everyone else will be serving. Feel free to double this recipe and invite some friends over, a sure fire way to up your summer hostess cred.

Beet shakshuka
Serves: 2-3
Cook time: 1 hour

INGREDIENTS
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
1/4 teaspoon cumin
1/4 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

Recipe
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 natural Beaujolais BUY MY FAVORITE RED

To learn more about the skin benefits of natural wine and where to find it Click here