Sautéed Beet Leaves With Eggs

Throwing away the beet tops is like tossing a gorgeous strand of human hair instead of donating it. Such a weird analogy but that was the only thing that came to mind. It’s a shame not to cook those Swiss chard-like leaves, especially if they’re organic, intact and crisp. They are nutritious though, I wouldn’t eat them, or any other thick leafy green, raw because they’re hard to digest. (We are not cows, we only have one stomach).

My favorite way to eat them, which is also the easiest way to cook them, is steamed in a skillet over medium heat, coated in harissa or paprika oil and salt. You can watch the recipe video in my Instagram. If you like the recipe please forward it so other people would benefit from it.

Sautéed Beet Leaves with Eggs

Quick healthy breakfast made with leafy greens and eggs
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Healthy, Middle Eastern Inspired
Diet: Gluten Free
Keyword: Breakfast
Servings: 2
Author: Shelly
Cost: 3


  • 1 bunch beet leaves - washed carefully (soak in cold water to remove dirt)
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric powder
  • salt
  • ¼ cup water
  • 1 tablespoon avocado or olive oil
  • 2 large eggs


  • Chop the stems of the beet finally and the leaves slightly thicker. Put in a medium skillet with 1/4 cup water over high heat. Add the spices, season with salt and toss. Cook on high heat for 1-2 minutes then lower the heat to medium. Cook until the leaves are tender and most of the water evaporated.
  • Drizzle oil over the leaves and break the eggs over them. Cover the skillet and cook for 3 – 5 minutes, until the egg white is thoroughly cooked but the egg yolks are still runny, or however you like your eggs. Sprinkle black pepper or sumac and serve with grape tomatoes, avocado, toast, or whatever you have or love.

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