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!

10 Comments

  1. October 23, 2017 / 9:04 pm

    This looks amazing! I love adding eggs to pots like this but have never done it with curry. Def going to try!

    • Hillary Harper
      October 26, 2017 / 2:57 am

      Thanks Catherine! I love one-pan meals for a quick dinner 🙂 Let me know how you like it!

  2. October 24, 2017 / 3:47 am

    This recipe sounds right up my alley! Looks and sounds delicious. Thanks!!

    • Hillary Harper
      October 26, 2017 / 3:02 am

      Thanks Mary! Anything with curry is always up my alley 🙂

  3. October 24, 2017 / 4:00 pm

    I’ve never heard of this recipe but it looks amazing and right up my street. I’ll definitely give it a go.
    The beginning of you post made me laugh because I just got married and we are planning our honey moon in Bali as well! I don’t have tips for Bali for you but I wrote an article about my tips for wedding planning if you want to check it out… http://www.thehandbagdiary.com/en/wedding-planning/

    Marine

    • Hillary Harper
      October 26, 2017 / 3:03 am

      Hey Marine!

      Thats so great you’re going to Bali as well! You’ll have to keep me updated on where you plan to go 🙂 When are you getting married? I will definitely check out your wedding planning tips! Thanks for sharing!

  4. October 24, 2017 / 11:31 pm

    This looks absolutely delicious!!! 🙂

    • Hillary Harper
      October 26, 2017 / 3:03 am

      Thanks Melissa!

  5. October 25, 2017 / 1:29 am

    I’ve never had shakshuka before, but it sounds great!

    • Hillary Harper
      October 26, 2017 / 3:04 am

      Shakshuka is one of my favorite meals 🙂 You should definitely give it a try!

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