Muhammara-Style Shakshouka

By polloazul

Ingredients

• 3 red bell peppers, roasted, skinned, and seeded
• 2 oz walnuts
• 4 cloves garlic
• 1 large onion
• 3 tbsp pomegranate molasses
• 28 oz canned diced tomatoes
• 1 tbsp lemon juice
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp smoked paprika
• pinch red pepper flakes
• 6 eggs
• 1/4 cup parsley
• 3 oz feta
• salt and pepper, to taste

Details

Servings 3

Preparation

Step 1

1. Combine the roasted red peppers, walnuts, onion, and garlic in a food processor and process until the combined.

2. In a nonstick skillet over medium-high heat, combine the red pepper blend, molasses, tomatoes, lemon juice, cumin, cinnamon, smoked paprika, and red pepper flakes. Bring to a boil and then simmer for 10 minutes so that flavors can meld. Add salt to taste.

3. Crack the eggs into the pan and into the sauce, gently, so that the yolks don't break. Cover and cook for 3-5 minutes or until set. Sprinkle with feta and parsley and serve.