A traditional North African dish with eggs cooked in a spicy walnut, sweet pepper and tomato sauce.
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.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
