Easy Coconut Curry Shakshuka
This coconut curry shakshuka recipe puts a fun, flavourful twist on a traditional egg dish. It’s easy, healthy, and absolutely delicious. Recipe is vegetarian, gluten-free, and dairy-free.
One of my favourite egg dishes to make is shakshuka. Admittedly, it took me a while to actually try cooking it, but once I did I was shocked at how easy and tasty it was.
Traditional shakshuka is made by poaching eggs in a mix of tomatoes, peppers, olive oil, onion, garlic, and spices like cumin, paprika, or cayenne pepper. For this recipe, I wanted to put a spin on this mediterranean dish and add coconut curry flavours instead. It turned out SO good and I can’t wait to share it with you.
This coconut curry shakshuka is made with diced tomatoes, red bell pepper, spinach, garlic, coconut milk, coconut oil, curry powder, cinnamon, ginger, and eggs. It’s beyond flavourful, easy to make, and super nutritious. Plus, it’s vegetarian, gluten- and dairy-free, making it perfect for a number of dietary needs.
This recipe is designed for two, but can also be enjoyed on your own (leftovers keep + reheat easily) or increased to serve more people. It’s an awesome idea for a savoury breakfast, brunch, lunch, or even dinner. Let’s get cooking!
How To Make Curry Shakshuka
To make this coconut curry shakshuka, you want to start by preparing all your ingredients and preheating your oven to a broil.
Then, heat a medium-sized skillet on the stove and melt coconut oil. Next, add minced garlic and cook for a minute before adding the chopped bell pepper, curry powder, cinnamon, and ginger. Adding these spices early on in the cooking process really helps to bring out their flavour.
After sautéing the bell pepper for about 5 minutes, add the diced tomatoes, baby spinach, and coconut milk. Stir until spinach has wilted, then allow the coconut milk and diced tomatoes to simmer and reduce for 10 minutes.
Once the coconut milk has reduced, make 4 small holes in the sauce mixture. Crack an egg in each hole and transfer to the oven. Heat under the broiler for about 3-4 minutes, or until whites are cooked through. Be sure not to overcook – you want the yolks to still be runny when you cut them.
Remove skillet from the oven and top with fresh cilantro or parsley. Serve with some toasted sourdough or pita bread and enjoy!
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Nutiva Organic Coconut Oil
Material Coated Pan
How To Store & Reheat Shakshuka
Any leftover shakshuka can be stored in an airtight container in the fridge for 3-4 days. It will easily reheat in the microwave.
While this recipe is for two, you can always eat one serving for yourself and then store the other half for the next day. I often do this – it makes for a delicious meal ready in minutes!
For this particular recipe, I find eating it the next day allows for the curry spices to really marinate and get even more flavourful.
What To Eat With Shakshuka
Shakshuka is best paired with a crispy piece of bread (I love a good toasted sliced of sourdough, baguette, or some whole grain toast) or a few slices of pita. The bread or pita is perfect for soaking up the last bits of sauce left on your dish.
Alternatively, you could try pairing this shakshuka with some roasted potatoes!
Is Shakshuka Healthy?
Most shakshuka recipes are incredibly healthy and filled with nutritious ingredients like veggies, fresh herbs, and protein-packed eggs. This coconut curry shakshuka is made with ingredients like:
Tomatoes, which are a rich source of micronutrients, including vitamin C, potassium, folate, and vitamin K. They’re also a good source of dietary fibre and antioxidants like lycopene and beta-carotene.
Bell peppers, which are one of the richest sources of vitamin C (one pepper provides 169% of your daily needs)! They’re also a good source of vitamin B6, K, E, A, folate, and potassium. Peppers are also an excellent source of antioxidants, particularly the carotenoids.
Spinach, which is a great source of micronutrients, like vitamins A, C, K, folate, and minerals like iron and calcium. This leafy green is packed with phytonutrients, which have antioxidant functions as well.
Eggs, which are great sources of micronutrients like vitamins A, D, E, B12, folate, iron, and selenium. A standard serving of 2 large eggs provides 13 grams of high-quality protein.
Coconut milk, which is a good source of micronutrients like manganese, copper, magnesium, selenium, potassium, iron, folate, and vitamin C. Despite being high in saturated fats, the research shows that coconut intake may actually improve cholesterol and triglyceride levels. Plus, the fat from coconut milk helps to keep you full and satisfied.
More Easy, Healthy Egg Recipes
- Healthy One-Pan Taco Breakfast Skillet
- Spanakopita Frittata With Spinach & Feta
- Vegetarian Breakfast Egg Muffins
- Sweet Potato Hash With Red Pepper & Kale
- Avocado Boiled-Egg Salad Sandwich (No-Mayo)
Did you give this Easy Coconut Curry Shakshuka a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Easy Coconut Curry Shakshuka
- 1 Tbsp coconut oil
- 2 cloves garlic, minced
- 1 large red bell pepper, cored + chopped
- 1.5 tsp curry powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 2 cups canned diced tomatoes (no sugar or salt added, if possible)
- 2 cups baby spinach
- 1/2 cup full-fat coconut milk
- 4 large eggs
- Salt + pepper, to taste
- Optional: fresh cilantro or parsley (to garnish), toasted bread or pita (to serve)
- Bring oven to a broil.
- Heat a medium-sized skillet on the stove over medium heat. Melt coconut oil in the skillet.
- Next, add minced garlic to the skillet and cook for 1 minute, stirring frequently.
- Add the chopped bell pepper, curry powder, cinnamon, and ginger to the pan and sauté for about 5 minutes.
- Next, add the diced tomatoes, baby spinach, coconut milk, salt, and pepper to the skillet. Stir until the spinach wilts, then allow the coconut milk and diced tomatoes to reduce for about 10 minutes.
- Once the coconut milk has reduced, make 4 small holes in the sauce mixture. Crack an egg in each hole and transfer to the oven. Heat under the broiler for about 3-4 minutes, or until whites are cooked through. Be sure not to overcook – you want the yolks to still be runny when you cut them.
- Remove skillet from the oven and top with fresh cilantro or parsley and freshly cracked pepper. Serve with some toasted bread, pita, or potatoes!