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.

Muhammara-Style Shakshouka
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
6 eggs
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.


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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86 Responses to Muhammara-Style Shakshouka

  1. sofia says:

    i love shakshouka! the pom molasses sounds like a great addition. hope you’re livin’ it up on your trip! 🙂

  2. Simply Life says:

    wow! your creativity with writing and recipes never ceases to amaze me! You made these eggs proud!

  3. wow this looks so nice ..yum!

  4. Jessie says:

    Haha, oh, Joanne, I needed your quirky and wonderful sense of humor this morning 🙂 What a creative recipe! I’d vote for you, hands down. That’s so clever to include pomegranate molasses in this original shakshouka! I have half a bottle lying around and no upcoming trip as an excuse … but, I suddenly feel a need to purge perishables so that I can make this dish … 🙂

    I hope your studying is going well!

  5. janet says:

    Gah!!! LOVE muhamarra. LOVE shahshouka. This is a killer combo, Joanne!! 🙂

  6. Oh you always have the best recipes! Really like the pizza in the other post also.

  7. Marisa says:

    Best breakfast ever! Love that perfect looking egg yolk.

  8. This dish looks completely worthy of a study break! I hope you have a fabulous trip in San Fran and can’t wait to hear about the delicious food you eat out there:-)

  9. WHAT! That was my first reaction. I have never heard of this before but it looks so DARN GOOD! After reading through and seeing the ingredients, I know hubs and I would fall in love with this dish. A little different than I normally do but I am up for it

  10. Ada says:

    Woo hoo! Congrats on being done! You totally rock:) I had no idea you were headed to San Francisco, that’s so awesome. Have a great time and eat some extra Bi-Rite Creamery ice cream for me;) We definitely need a sushi date when you get back, by the way.

  11. OohLookBel says:

    Yum! Eggs are my favourite food, I think, and nothing better than having them atop some vege/cheesey goodness. By the way, do those eggs have white shells? The ones over here are always brown eggs.

  12. I don’t think I can even say the name of this but it looks so good! Have a great trip!

  13. I’ve never had it and can’t pronounce it, but I’d definitely eat it and love it!
    Enjoy your trip.

  14. This looks really GOOD! So comforting!

  15. Shannon says:

    Wow, this looks so amazing. I can just imagine how flavorful it would be with the pomegranate molasses. I am still dying to get my hands on some of that.

    Have a great trip out west!

  16. Lora says:

    Terrific combination. I love this for breakfast!

  17. Delicious combination of flavours. And the dish looks appealing also

  18. Waow, just by looking at the pictures of your creative dish, I feel like dancing in the middle of my office!! It is what I call a happy dish: colourful and tasty!

  19. Louanne says:

    Good heavens, that looks amazing and I’m not a huge fan of eggs, but I’d love a dish of that!

  20. Candace says:

    I have no idea where you come up with these things. You blow me away every day. That looks perfect! Have a wonderful vacation!

  21. I love eggs, and I love muhammara. But I have never put them together – which is silly because I love baked eggs over sauteed peppers so it should have been a natural step. But this looks awesome. I love clean-out-the-fridge food. Always inspires creative recipes!

  22. brandi says:

    goodness gracious. i need this for breakfast! i’ve never had (or made) a shakshouka recipe before, but it looks incredible.

  23. Faith says:

    Love how you paired two Middle Eastern dishes into one fantastically flavorful meal! This is a perfect example of why I could eat eggs for any meal. 🙂

  24. Katerina says:

    This is one heck of a breakfast! I certainly want something like this one to endure everything that is going on in my life right now!

  25. vanillasugar says:

    eggggcellent way to use up everything. very creative woman!

  26. Amy says:

    If anyone can be original with eggs, I will always put my money on you. I am extremely lucky that one of my sister’s co-workers has a farm, so I get day old eggs whenever I want them (that would be…always) – once you eat day old eggs, you can never ever buy the store bought kind ever again. Am I right? However, she does not supply me with pomegranate molasses. Pffft. The nerve.

    IF there is a heaven, this wouldn’t be a bad send off 😀

  27. Joanne says:

    This comment has been removed by the author.

  28. I LOVE SHAKSHOUKA! I have never had Muhammara but my previous boyfriend went to Syria for a while and came back begging me to make it! I wasnt able to find a recipe easily (or it had ingredients I couldnt find) so I never made it. This is awesome.
    And I want pom molasses.


  29. shakshouka is one of those things that always looks fantastic, but I’ve never actually gotten around to making it. This one in particular looks divine. Very good use of those “special” eggs. 😉

  30. Oh, I just know I would LOVE these flavors! Plus, I love doing eggs instead of meat for dinner.
    Also, I think I’ll be murmuring the word ‘shakshouka’ to myself for the rest of my day. Quiety, so as not to alarm anyone, of course.

  31. Oh my gosh, that is like your most amazing recipe this year! And that is saying a lot because all of your recipes are totally amazing 🙂

  32. Reva says:

    Wow… what an amazing dish.. loved your write up and pics… just amazing:)

  33. Kristin says:

    Now that is the king of breakfast right there.

  34. That last photo? OMG I WANT TO STICK THAT YOLK WITH A FORK. Soooo good!

    You seriously impress me with every post… and all you do!

    Also, I buy radishes all the time and let them sit in my fridge forever 🙁


  35. What a great idea. I can honestly say I have never thought of matching pomegranate molasses with eggs, but your post leaves me wondering WHY! it looks amazing.

  36. Veronica says:

    I would almost kill for this meal right now! You take such gorgeous photos–the food seems within reaching distance. Of course, it wouldn’t look that pretty on a plate in my kitchen.

  37. Maria says:

    Heheh I love your funny way of writing Joanne! And what a magnificent dish, so full of flavour – this sounds incredibly tasty!

  38. This looks delicious. While I don’t usually eat what I can’t pronounce, I think I’ll make an exception.

    BTW, pomegranate molasses keeps for a very long time!


  39. That Girl says:

    I know she didn’t invent it, but every time I see shaksouka I think of Cara!

  40. OK, I’ve never heard of shakshouka before, but I seriously want some now. This looks like my idea of food heaven, and is definitely something I’m going to try.

    Funny thing, I’m travelling right now too, and I had to dispose of a bag of very sad looking radishes before I left – I’m not fussed on them either!!

    Enjoy your stay in SF.

    Sue xo

  41. Kristen says:

    I have heard that cooking radishes completely changes their flavor. I’d love to see what you could do with that information…

    Hope SF is treating you splendidly.

  42. Tasha says:

    I love that you’ve been creating more of these wonderful original recipes lately. This was a great one to showcase eggs. Hope you have a fantastic time on your trip.

  43. MM says:

    I have no idea what shakshouka is. But if this is what the rapture is all about, I wish I wouldn’t have missed it. Oh, wait. I think it’s been rescheduled for October.

    Have fun on your trip!

  44. Mary says:

    What gorgeous photos. Your recipe is wonderful and begs to be tried. Have a great day, Joanne. Blessings…Mary

  45. aki! says:

    That looks really good, if not a little hot.

  46. teresa says:

    i have a total infatuation with putting eggs in dinner-style dishes. i want to dive into this so bad, it looks amazing!

    i hope you’re having a great time!!

  47. Oh how I’ve missed your blog 😀 I love this–did you know Shakshouka Muhammara is Arabic? Thanks for sharing! 😀

  48. Miriam says:

    The dish looks completely appetizing (and I don’t like radishes either – shh, don’t tell :), Miriam@Meatless Meals For Meat Eaters

  49. kankana says:

    I love the way you used the egg in this dish … Just want to dig a spoon and take a bit bite 😛

  50. Mmm…eggs 🙂

    I don’t like radishes…but for some reason I have bought them before too.

    Anyways…I love this recipe (pomegranate molasses and eggs together at last.) Thank you.

  51. A great dish that you could have for breakfast lunch OR dinner 🙂 awesome! Love the contrast in colours too

  52. girlichef says:

    Oh man, you did these special eggs so right! This is an awesome dish…I’m seriously wishing I had a plate of it in front of me. Gorgeous.

  53. sophia says:

    Oh dear. Runny eggs. You know my fondness for runny eggs, right? This is the kind of dish that I could eat even after a buffet.

  54. Julie says:

    okay listen i’m requesting goat cheese & rhubarb pizza to be the pre-rainbow cookie feast meal

  55. megi says:

    I love muhammara and I love shakshouka, I would have never thought of combining them, what a great idea!

  56. This looks wonderful, but I’m fixated on the fact that you don’t like radishes. That’s just not right. Have you tried them braised? Roasted? You’ve got to learn to love them.

  57. Esi says:

    I love shakshouka. Interesting take on it.

  58. Little Inbox says:

    Great job! This looks absolutely delicious!

  59. Tempting clicks, great way to cook with eggs with perfect blend of ingredients, yummy….

  60. No such thing as plain boring eggs at your place! Oh.My.Gosh. Do these ever look delish!

  61. theUngourmet says:

    Well, I’ve never heard of pomegranate molasses but it sounds delightful…so does this egg dish!! Yummo!

  62. tigerfish says:

    hee heee…when I left 8000+miles where I am now, I had to use up the eggs in the fridge within one week! But before travel, I had absolutely no energy to create any new dishes with eggs. It is just baked or hard-boiled.

  63. Luigi says:

    Three words OH MY GOD! I have to stop visiting your blog at lunchtimes. I am literally about to eat the keyboard, mouse, and probably my own hands. lol.

    Another dozen or so posts I need to bookmark. God knows when I am going to find time to cook all this stuff. Ha!!!

  64. elly says:

    This looks crazy delicious! Wow. So…basically, you are a genius. 🙂

  65. Claudie says:

    This recipe is very similar to one of my favorite traditional Bulgarian dishes :)! Will absolutely try it as a slight alternative to it.

  66. La Liz says:

    Wow, this is the kind of dish that wouldn’t last long in my house. I love the eggs, tomatoes, feta and spicy combinations . . . perfect for breakfast, lunch and dinner. Lovely.

  67. Swathi says:

    Joanne, you have given the normal egg to complete makeover with dish, delicious.

  68. sweetlife says:

    oh I could devour plate after plate of this wonderful dish!! stopped by ms blog, my name keeps appearing as sweetlifew..??? too funny!


  69. Dana says:

    Well, I’ve made the dip but I’ve never made the eggs but now I want them both, I want them together and I want them STAT. (Like my medical terminology? Daughter of a doc here…) Anyway, stellar as usual. And I’m mad that you were only 1,000 miles away and couldn’t just job your way north for a couple of days. Next time!

  70. Reeni says:

    Yes, please! These look incredible! They put my plain old fried breakfast egg to shame.

  71. Natalie says:

    i’ve had the “normal” version of this recipe but you really took it up a notch, once again. you are rocking 🙂

  72. Sara says:

    Oh, I so have to try this! Sounds so good – what an awesome combination of flavors!

  73. Wow – you are the master! I haven’t even heard of… nope, can’t even begin to spell it either.
    What culture is the dish from? Moroccan? Looks wonderful!

  74. grace says:

    this looks SO sloppy, which means it must also be so fulfilling and deliciously comforting. plus, the name is an absolute mouthful in itself! 🙂

  75. Johanna GGG says:

    ooh pretty! nice take on muhammara – though I don’t know what shakshouka is – will need to look it up

  76. Corina says:

    This looks fantastic. I hadn’t heard of muhammara or shakshouka but I’ve just googled them and they look just perfect for me! I’m so happy to have found out something new.

  77. These eggs look wonderful–I love the idea of combining them with muhammara. Very unique! 😉

  78. Kevin says:

    Ingenious combining two great dishes like this!

  79. Cara says:

    Well, I know what I’m putting in my next batch of shakshouka! That lonely, neglected bottle of pom molasses in my fridge!

  80. Nutmeg Nanny says:

    This looks original and amazing!

  81. Jeffrey says:

    This was delicious. I didn’t find the feta necessary, and I served it over toast. It may seem like a lot of food, but definitely only serves three.

    If you like this recipe, you may also like Madhur Jaffrey’s recipe for Persian Pilaf with Green Beans and Lime; it has a very similar flavor profile with the cinnamon, cumin, and tomatoes, but is a rice-centric dish.

  82. Wow, this looks so yummy!! Thumbs up!!!!

  83. I have yet to try shakshouka. It’s such a gorgeous dish! I love your take on it.

  84. Joanne, I just made your version of shakshouka and rate it the best I have ever had. Utterly delicious. I am going to do a post about it, with links to you, of course. Thank you so very much for this delightful interpretation. Thank you so much!

  85. Anonymous says:

    Goddamnit. No one cares about all this shit. Looks dank but shut up about the contents of your fridge. Please.

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