Eggs Baked in Muhammara

A runny yolk. Crunchy bits of walnuts, a dash of sumac. All sitting in smokey red pepper Muhammara sauce. Your typical paleo egg breakfast? Not even close. The bar on breakfast has officially been raised.

Let's be honest. The Muhammara sauce is responsible for making this breakfast memorable, but it's also really hard to describe. It's so complex that explaining it to someone requires a list of adjective that  any food writer would tell you to nix in the first phase of editing. It's spicy, smokey, nutty, creamy, and tangy. It's fresh. Dippable. Spreadable.

That's just the beginning. 

Those food writers are probably right: with that list of adjectives, I probably have most of you thinking that this is going to be hard. Hours in kitchen, right? (Or maybe, just maybe, you're perplexed or intrigued... at the very least curious). 

The good news is that this is pretty much a food processor recipe. That's right, you're only a blitz (or pulse) away from spicy, smokey, nutty, creamy, tangy, fresh, dippable, spreadable Middle-Eastern inspired sauce. 

Spoon it over steak. Dip carrots in. Serve it on cucumber slices for a canapé. Or use the whole batch as a bed for baked eggs (just be prepared for your breakfast standards to rise with every bite). 

Eggs Baked in Muhammara

2 red bell peppers

1/2 cup walnuts

1 teaspoon salt

2 teaspoon cumin

2 cloves garlic

1 teaspoon balsamic vinegar

pinch smoked paprika

1-2 t hot red chili flakes or Aleppo pepper (depending on taste) 

1-2 T coconut flour

4 eggs

Optional for garnish: extra crushed walnuts, dash of hot sauce, minced parsley


1. Roast the peppers. (I often do this over my stove, rotating the peppers over the flame occasionally until the skin turns dark and charred. You can also grill the peppers, or place them under a broiler).

2. Carefully peel the char from the peppers (don't burn yourself!). Remove stem and seed.

3. Place peppers, walnuts, spices, salt, garlic, and vinegar into blender. Pulse until everything is pureed.

4. Add coconut flour, 1 tablespoon at a time, and pulse with each addition. Stop adding coconut flour when the sauce reaches desired consistency (similar to the consistency of hummus). 

5. Bake the eggs: Preheat the oven to 375°F. Split the muhammara sauce between 4 individual oven-safe dishes. Crack an egg into each dish. Place in oven for 12-15 minutes, or until white is set. Remove from oven and garnish with crushed walnuts, a dash of hot sauce, and minced parsley.