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.
- 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!
*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 easily 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!