Pulse the cilantro, parsley, garlic, jalapeno, salt, water, olive oil, lime juice, and pistachios until the mixture reaches a pesto-like sauce texture.

Add the sauce base to a skillet over medium-high heat and cook for a minute or two to soften the garlic and jalapeno flavors.

Stir in the almond milk, beginning with 1 cup and adding more as needed, then bring the mixture to a low simmer for a few minutes until it becomes a creamy green sauce.

If the sauce is too thin, add the cornmeal and almond milk mixture and continue simmering until the sauce thickens. Taste and adjust the seasoning with additional salt if needed.

Reduce the heat to low. Crack the eggs into the sauce with space between each egg, cover the skillet, and cook for about 10 minutes or until the eggs reach the preferred yolk consistency.

Serve the shakshuka over rice with crumbly cheese and hot sauce.