Middle Eastern Spiced Beet Hash with Poached Eggs
Ingredients
Tap the ingredients you have on hand
- 2 medium beets, peeled and diced small≈ $0.90
- 4 large eggs≈ $1.60
- 2 tbsp olive oil≈ $0.30
- 1 cup fresh arugula≈ $0.90
- 1/2 tsp ground cumin≈ $0.10missing
- 2 cloves garlic, minced≈ $0.10missing
- 1/2 tsp salt≈ $0.10
- 1/4 tsp black pepper≈ $0.10
- 1 tbsp white vinegar (for poaching)≈ $0.15missing
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Heat olive oil in a wide skillet over medium heat; add minced garlic and ground cumin, blooming for 30 seconds until fragrant.
- 2
Add diced beets, 1/4 tsp salt, and 3 tablespoons of water; cover and steam-cook for 10 minutes until tender.
- 3
Uncover and cook another 3 minutes on high to lightly crisp the beets.
- 4
Meanwhile, bring a pot of water and vinegar to a gentle simmer, swirl to create a vortex, and gently poach the eggs for 3 minutes.
- 5
Spread fresh arugula onto serving plates, spoon hot spiced beets directly over to gently soften the greens.
- 6
Top each portion with two drained poached eggs, season with salt and freshly cracked pepper.