Recipes.

One Pan Curried Shakshuka

By Georgia Bellas


Keys2words - One Pan Curried Shakshuka
Photo by: Ella Martin
  • 2-4 servings
  • Prep - 5 mins
    Cooking - 25 mins
  • Total - 30 mins
Keys2words - One Pan Curried Shakshuka
Photo by: Ella Martin

Shakshuka is one of those cafe staples we all love, but we wanted to take ours to the next level by adding the most delicious curry flavours. Whip up this one-pan wonder for Sunday brunch!  

Servings: 2-4
Preparation: 5 mins
Cooking: 25 mins

Ingredients

  • 1 tablespoon coconut oil.
  • 1 large red onion, sliced.
  • 1 clove garlic, minced.
  • 1 medium red capsicum, sliced.
  • 1/2 teaspoon turmeric, ground.
  • 1 pinch cayenne pepper (optional).
  • 1/2 teaspoon paprika.
  • 1/2 teaspoon cumin, ground.
  • 1/2 teaspoon coriander, ground.
  • 1 teaspoon curry powder.
  • 400 g tinned tomatoes.
  • 100 ml coconut milk, full-fat.
  • Sea salt and freshly ground black pepper, to taste.
  • 4 free-range eggs.
  • Fresh parsley, to serve.

Directions

1. Heat a large frying pan with a lid over a medium heat and add coconut oil, onion, garlic and capsicum. Sauté for 2 minutes until translucent. Add spices and cook for a further minute, stirring constantly until fragrant.

2. Add the tomatoes, coconut milk, salt and pepper and simmer for 10 minutes, stirring occasionally, until sauce has thickened slightly.

3. One by one, make a well in the sauce and crack an egg in. Even if the well doesn’t stay, the weight of the egg will make it’s own well. Leave on a medium–low heat for 10 minutes, or until egg whites are opaque and yolks are still runny. If the top of the whites are staying too runny, place a lid over the pan and leave for a minute.

4. Top with a few cracks of salt and pepper and fresh parsley. Serve as is or with a slice of toasted sourdough.


Shakshuka is one of those cafe staples we all love, but we wanted to take ours to the next level by adding the most delicious curry flavours. Whip up this one-pan wonder for Sunday brunch!

Ingredients

  • 1 tablespoon coconut oil.
  • 1 large red onion, sliced.
  • 1 clove garlic, minced.
  • 1 medium red capsicum, sliced.
  • 1/2 teaspoon turmeric, ground.
  • 1 pinch cayenne pepper (optional).
  • 1/2 teaspoon paprika.
  • 1/2 teaspoon cumin, ground.
  • 1/2 teaspoon coriander, ground.
  • 1 teaspoon curry powder.
  • 400 g tinned tomatoes.
  • 100 ml coconut milk, full-fat.
  • Sea salt and freshly ground black pepper, to taste.
  • 4 free-range eggs.
  • Fresh parsley, to serve.

Directions

1. Heat a large frying pan with a lid over a medium heat and add coconut oil, onion, garlic and capsicum. Sauté for 2 minutes until translucent. Add spices and cook for a further minute, stirring constantly until fragrant.

2. Add the tomatoes, coconut milk, salt and pepper and simmer for 10 minutes, stirring occasionally, until sauce has thickened slightly.

3. One by one, make a well in the sauce and crack an egg in. Even if the well doesn’t stay, the weight of the egg will make it’s own well. Leave on a medium–low heat for 10 minutes, or until egg whites are opaque and yolks are still runny. If the top of the whites are staying too runny, place a lid over the pan and leave for a minute.

4. Top with a few cracks of salt and pepper and fresh parsley. Serve as is or with a slice of toasted sourdough.

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