Plant-forward dishes can mean more than salads, and this Muhammara Walnut Shakshuka brings flavor and zest to your table and palette! Finding its roots in North Africa and the Middle East, shakshuka is essentially a flavorful combination of eggs poached in a thick tomato sauce. In this version, walnuts and red peppers come together to create creamy, plant-powered goodness. Best of all, you can whip this up in your own kitchen with easy ingredients you likely already have in the pantry.
- 1 (16-oz.) jar roasted red peppers, drained
- 3 cloves garlic, minced
- 1 tablespoon panko breadcrumbs
- 1/4 teaspoon cayenne pepper
- 1 cup California Walnuts
- 2 tablespoons olive oil
- 1 medium onion, sliced and quartered
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon red chili flakes
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 (14 1/2-oz.) can diced tomatoes
- 5 eggs
- Fresh cilantro leaves
- Preheat oven to 350°F. Place bell peppers, garlic, breadcrumbs, cayenne, water and walnuts in a blender and puree until smooth.
- Heat oil in a large skillet over medium-low heat. Add onions and cook for 10 minutes or until very soft, stirring frequently. Stir in cumin, paprika, chili powder and red pepper flakes. Stir in tomato paste and cook for 1 to 2 minutes. Add tomatoes and season with salt and pepper. Add Muhammara Sauce and stir until well mixed.
- Make 5 indentations in the mixture with the back of a spoon and crack an egg into each. Place skillet in oven and bake for 15 minutes or until eggs whites are set or until eggs are cooked to your liking. Scatter cilantro leaves over the top.Note: Eggs may be simmered on the stove, covered, for 8 to 10 minutes in place of baking.
For more plant-forward recipes, check out walnuts.org/plantrecipes