Our take on Shakshuka
- 1 tablespoon Chili Pepper with Garlic oil
- ½ a large onion, diced
- 1 large red bell pepper, quartered and sliced crosswise into ¼-inch thick strips
- 1 large garlic clove, peeled and thinly sliced
- 1 tablespoon Spices of India Seasoning
- ¾ teaspoon sweet paprika
- ¼ teaspoon fresh ginger
- ¼ teaspoon fine sea salt
- 1 (18-ounce) jar diced tomatoes
- the thick cream from 1 (13-ounce) can full-fat coconut milk
- cilantro or basil leaves, for garnish
- lime wedges, for serving
- crusty bread, flatbread, or steamed rice, for serving (I like slices of GF baguette brushed with olive oil and toasted on a griddle)
What to make this vegetarian? you will need:
- 4 - 6 fresh farm eggs
- In a 10-inch non-reactive skillet with a lid (enamel or stainless steel), heat the olive oil over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, 8-10 minutes. Stir in the curry powder, paprika and ginger, cook for 30 seconds. Add the salt, tomatoes, and coconut cream. Bring to a low simmer and cook, stirring occasionally, until thickened to a stew-like consistency, 10-20 minutes. Taste, adding more salt if you feel the dish needs it.
- This step is only if you are making it vegetarian:
Remove the stew from the heat. Make 4 - 6 divots in the stew and crack an egg into each one. Cover the pan and return to a bare simmer. Cook until the eggs are gently set, 5-10 minutes.
- Serve the shakshuka topped with cilantro, a squeeze of lime juice, and plenty of bread on the side.