Coconut Curry Shakshuka

Happy Monday!! I hope everyone is having a great October so far! Sorry I’ve been a little absent the last week or so – I feel like it’s been so go-go-go lately. Two weekends ago we went to Black Butte, which is about 3 hours outside of Portland, and had the best couple of days with friends. We stayed in the cutest cabin, went on a snowy hike, and simply had the best little getaway getting to disconnect for a bit. This past weekend was spent wedding planning and researching our honeymoon in Bali! Please share if you guys have any suggestions on things to do/general travel tips in Bali. We are thinking of staying 1 week in an Airbnb and then splurging our final week in a pool villa at a resort!

On Sunday, I also had the pleasure of meeting a group of Portland bloggers and we all brunched at Tusk together. It was so great and if you haven’t been to Tusk you have to get your booty there! The pistachio gooey butter cake is pure heaven and I could literally swim in the hummus if that was possible. 

Miraculously it’s Monday again… I know right? Such a pity the weekend has to end – but I’m powering through my Monday with this Coconut Curry Shakshuka. I know I’ve told you this before, but Thomas and I make our normal shakshuka almost weekly. It’s such an easy, comforting, healthy meal to make any-time of the week. For this recipe I spice it up with curry powder, bell pepper and a little jalapeño to give it a kick! If you don’t like it as spicy, take out the jalapeño, but it definitely becomes milder after is simmers for a bit. Get yourself some naan, pita, crusty bread, or any type of carbalicious vehicle to sop up all of that spicy, coconut-y, tomato-y scrumptiousness. 

Coconut Curry Shakshuka 

Ingredients
– 2 tablespoon olive oil
– 1 green bell pepper, seeded, and chopped
– 1 medium yellow onion, chopped
– 1 jalapeño, seeded and chopped
– 3 garlic cloves, minced
– 1 tablespoon curry powder
– 1 teaspoon sweet paprika
– ½ teaspoon ground ginger
– 1 teaspoon sugar or honey
– 1 tablespoon of tomato paste ( I love the squeeze tube from Trader Joe’s)
– 28-ounce can chopped tomatoes
– 1can full-fat coconut milk
– 6 eggs
– Salt & pepper to taste
– Chopped cilantro or parsley for topping

What to do

1. In a large (12-inch) skillet over medium heat, warm the olive oil. Add the bell pepper,  onion, and jalapeño, and a pinch of salt and saute until softened, 5 to 7 minutes. Add the garlic, curry powder, paprika, and ginger, another pinch of salt, a few turns of black pepper, and saute for a minute or two until fragrant.  Add the sugar/honey, tomato paste, tomatoes, and coconut milk; stir to combine; and simmer until the sauce thickens, 20 to 25 minutes.
2. Crack the eggs and slide them into the sauce, distributing them around the pan. Gently spoon some of the tomato sauce over some of the egg whites to keep them from drying out. Cover and cook until the eggs are completely set, 5 to 7 minutes.
3. Season with a last sprinkle of salt and pepper and top with chopped fresh cilantro or parsley. Serve with naan, pita, or crusty bread. 

Enjoy!