Saturday, August 20, 2011


I found this recipe one day while hunting and gathering on the web (my favorite past time).  I've had it tucked away in my notebook and had forgot all about it.  I was digging around for another recipe when I flipped this over.  I decided to just make it as printed although I didn't have pomegranate molasses.  I did have molasses (probably not kosher paleo) and pomegranate juice so I pour a little of each in the skillet.  I have since learned that you can get a sugar free pomegranate molasses online or at a Mediterranean market.  The brand is Cortas and it doesn't list any ingredients except pomegranate juice on the label.  That's what I read anyway so I'll be looking into that for future recipes.
This recipe is apparently a mash up of two dishes, muhammara and shakshouka.  Muhammara is a hot pepper dip containing walnuts and spices.  Shakshouka features eggs cooked in a spicy tomato stew.  That being said, it wasn't a spicy dish.  So if you like heat then bumped up the spice.  It's a wonderful dish and something different for breakfast.  I made the stew base, which makes quite a bit, and stored it in the fridge.  Every morning I put a scoopful in a small skillet and heated it until it just starts to bubble.  Then I cracked my eggs on top of the mixture and covered the skillet until the eggs were poached to my liking.

Shakshouka (found at EatsWellWithOthers)

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
salt and pepper, to taste

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 parsley and serve.

*The original called for feta cheese which I omitted.