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Way back in October of 2013, I shared a recipe for shakshuka (I’ve been doing this column for a long, long time!). Shakshuka is a dish most people around here are unfamiliar with but they should be. In case you don’t remember, shakshuka is a comfort food dish popular in Israel where it’s practically the national dish, parts of the Middle East and Africa. The basic recipe consists of tomatoes, spices and eggs but part of its beauty lies in its versatility. Every cook has a favorite version or uses what is on hand. The recipe I originally posted has spinach and feta cheese and has long been a family favorite. Shakshuka is great to throw together when you’re tired and hungry and don’t feel like cooking. Though we usually eat it for a quick dinner, shakshuka is perfect for any meal.

My sister saw this recipe recently and shared it with me and I’m so glad she did. I made it Sunday night after a long day of traveling. Barry and I loved the flavorful Muhammara sauce which is a spicy Middle Eastern red pepper dip. Best of all, this is a very healthy dish. Red peppers have more than 200% of your daily needs for vitamin C and are a great source of vitamin B6, folate and other antioxidants.Tomatoes are a major source for lycopene which is good for heart health and helps fight cancer plus they are loaded with antioxidants. The capsaicin in the cayenne pepper may help relieve aches and pains, curb your appetite and stimulate your metabolism. Walnuts are one of the best nuts you can eat as they are full of those heart healthy omega 3 fats and antioxidants. They promote a healthy gut, reduce inflammation and lower your blood sugar.

I’m telling you, you need to make this dish! Serve it with some crusty bread to mop up the tomato sauce. Bonus: the Muhammara sauce makes a great dip for bread, pita chips or raw vegetables.

Muhammara Walnut Shakshuka

Muhammara Sauce

1 16 ounce jar roasted red peppers, drained
3 cloves garlic
1 Tbsp panko breadcrumbs
1/4 tsp cayenne pepper
1 cup walnuts, lightly toasted

Blend all ingredients in a blender until smooth.

Shakshuka

2 Tbsp olive oil
1 medium onion, diced
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1/2 tsp red pepper flakes
Salt and pepper to taste
2 Tbsp tomato paste
1 14 ounce can diced tomatoes
5 eggs
Fresh cilantro

Heat oil in a large skillet over medium high heat. Add onions and cook until lightly browned. Stir in cumin, paprika, chili powder and red pepper flakes. Add tomato paste and tomatoes and season with salt and pepper. Add Muhammara sauce and stir till well combined. Reduce heat slightly and crack the eggs into the sauce and cover. Simmer until egg whites are set or until eggs are cooked to your liking. Top with fresh cilantro.

Serving size, 1 egg, 1/5 of the sauce
Calories 300
Total fat 24 grams
Saturated fat 3.5 grams
Cholesterol 185 mg
Sodium 550 mg
Carbohydrates 17 grams
Fiber 4 grams
Protein 11 grams