Before I left for San Francisco, I felt compelled to purge all of the non-perishables from my refrigerator.
Pomegranate molasses for some reason had to go.
And eggs. I had to do something with eggs. Sure, they’d probably still be just dandy next week when I got back.
In fact, I’m sure I’ve kept a carton of eggs unused in my fridge for far longer.
But no. Not this time.
The radishes, on the other hand?
They’re still in my crisper drawer. And I’m 3,000 miles away.
And truly, while we’re being honest, I don’t even really like radishes. But you shouldn’t let me loose in a farmer’s market when I have index cards spewing forth from my pockets. I end up doing impulsive non-sensical things. And become enraptured with inanimate objects. Radishes being a key example.
Those eggs weren’t just any eggs, though, which is maybe why I was so disinclined to leave them to die in my fridge with those evil radishes.
They were special.
I got them for free from Eggland’s Best, along with a directive to “create an original recipe”.
While you’re studying for the boards, you probably shouldn’t really be doing things like creating original recipes for special eggs, especially when eggs are the hardest things to think of original things to do with. But think I did.
It consumed me for weeks. (Seriously, though. Who cares about mycobacterium avium intracellulare when you have special eggs in your fridge? Most certainly not I.)
Until I developed the compulsion to really examine the contents of my fridge.
It was my own little “rapture” if you will. But instead of being swept up into heaven, God threw eggs and pomegranate molasses at me and told me to go forth and make a shakshouka muhammara mix.
A shaked up shakshouka.
Sounds like a new Ricky Martin hit. So let’s all shake our bon bons, live la vida loca, and get cooking, shall we?
I loved the combination of the sweet-tart pomegranate molasses with the acidic tomatoes and the tangy feta, especially once it is all pulled together with some runny yolk. A match made in brunch or breakfast heaven.
Serves 3, an Eats Well With Others Original
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
1/4 cup parsley
3 oz feta
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 feta and parsley and serve.
**I received these Eggland’s Best Eggs for free as part of the Foodbuzz Tastemaker Program. However, my thoughts and opinions on them are my own and I did not receive any monetary compensation for this post.