Appetizer

Muhammara Egg Cups with Crispy Sage Oil & Pomegranate

Name: Muhammara Egg Cups with Crispy Sage Oil & Pomegranate
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Ingredients: 1 jar (12 oz) roasted red peppers, drained; 0.5 cup toasted walnuts; 2 tbsp tahini; 1 tbsp pomegranate molasses; 1 clove garlic, minced; 2 tbsp lemon juice; 3 tbsp extra-virgin olive oil; 8 fresh sage leaves; 1 clove garlic, smashed; 0.5 tsp Aleppo pepper; 2 large eggs; 1 tbsp white vinegar (for poaching); 0.25 cup pomegranate arils; Fine sea salt and black pepper to taste

Warm, velvety muhammara (roasted red pepper and walnut dip) piped into small ramekins and topped with a just-poached egg that breaks into a golden yolk, then drizzled with sage oil infused with garlic and Aleppo pepper. Pomegranate arils and crispy sage leaves finish this elegant, texturally surprising starter.

616cal 15gprotein 25gcarbs 54gfat 8min prep 10min cook 2serves

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