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Shakshuka, a dish that originated in North Africa and has gained immense popularity across the Middle East and beyond, is a delightful combination of poached eggs nestled in a spicy tomato sauce. Traditionally, shakshuka is characterized by its rich, savory flavor profile, which comes from a base of fresh tomatoes, peppers, onions, and spices like cumin and paprika. The beauty of shakshuka lies in its versatility; it can be tailored to suit various palates and preferences, making it a favorite for breakfast, brunch, or even dinner.

Easy Coconut Curry Shakshuka

Discover a delicious twist on a classic with Easy Coconut Curry Shakshuka! This vibrant dish combines poached eggs with a creamy coconut curry sauce, offering a unique flavor experience perfect for breakfast, brunch, or dinner. Packed with nutritious ingredients like tomatoes, spices, and coconut milk, this recipe is as wholesome as it is delightful. Elevate your meal routine and impress your family with this tasty fusion! #Shakshuka #CoconutCurry #HealthyRecipes #BrunchIdeas #ComfortFood #Foodie
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Ingredients
  

1 tablespoon coconut oil

1 small onion, diced

2 cloves garlic, minced

1-inch piece ginger, grated

1 red bell pepper, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

1 teaspoon red chili flakes (adjust to taste)

Salt and pepper to taste

4-6 large eggs

Fresh cilantro, for garnish

Slices of crusty bread, for serving

Instructions
 

Heat coconut oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

    Add the minced garlic and grated ginger, stirring for an additional minute until fragrant.

      Toss in the chopped red bell pepper and continue to sauté for another 3-4 minutes until softened.

        Sprinkle in the ground cumin, coriander, and turmeric powder. Mix well and cook for about 2 minutes, allowing the spices to toast slightly.

          Pour in the coconut milk and diced tomatoes, stir to combine. Add red chili flakes, salt, and pepper. Bring to a gentle simmer and let cook for about 10 minutes, allowing the sauce to thicken slightly.

            Using a spoon, create small wells in the sauce and carefully crack each egg into the wells. Cover the skillet with a lid and cook for about 5-7 minutes, or until the eggs are set to your desired level of doneness.

              Remove from heat and sprinkle freshly chopped cilantro on top for garnish.

                Serve hot with slices of crusty bread for dipping.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 2-3