Herby Green Curried Shakshuka (dairy-free)
What is Shakshuka?
Shakshuka is a Middle Eastern and North African dish made from eggs poached in a sauce of tomatoes and spices.
This herby green shakshuka puts a healthy spin on the classic shakshuka recipe. It’s an easy, one-pan dish filled with shaved brussels sprouts, spinach, zucchini, and poached eggs. Whether you eat it for breakfast or dinner, it’s a hearty, nutrient-packed meal that will last you through any season.
How to make Herby Green Curried Shakshuka
Shakshuka is actually a much more approachable and fast dish than many people realize. First you make the green sauce on the stovetop, then you make a few “nests” in the sauce and crack the eggs in to allow them to cook. Then you devour with bread, tortillas, or just a fork! Easy peasy.
Tips for making this Green Curried Shakshuka
- Don’t overcook the eggs! You want a good runny yolk.
- Coconut milk is definitely the best milk for the recipe, but you can substitute it if you really need to.
- Serve with warm tortillas or crusty bread
How to serve shakshuka:
For smaller shakshuka like this one you can enjoy it right out of the skillet. If you double the recipe just scoop it out onto plates! Shakshuka is typically eaten with warm, crusty bread, but that’s not always the best option for those of us who are celiac. I also love using coconut flour tortillas from the Real Coconut! (Code MORIAH10 gets you 10% off!)
You can easily double this recipe! Just use 2x the ingredients and cook in a larger skillet, or make multiple shakshukas in small skillets.
Herby Green Curried Shakshuka
This Herby Green Curried Shakshuka is made with coconut milk and green curry spice for a healthy dairy-free twist on the classic brunch egg dish.
INGREDIENTS
- 1 tbsp coconut oil
- 2 cloves garlic minced
- 1/4 cup white onion chopped
- 2 cups fresh spinach
- 2 cups kale leaves
- 1/2 cup fresh cilantro chopped
- 1/2 cup fresh parsley chopped
- 1 tbsp green curry paste
- 1/2 cup coconut milk
- 2 eggs
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 jalepeno, thinly sliced, for topping (optional)
- lime wedges and extra herbs for garnish (optional)
INSTRUCTIONS
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Heat coconut oil in a skillet over medium heat. Add onion and garlic and saute for 3 minutes, then stir in curry paste.
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Add in cilantro, parsley, spinach, and kale, then saute the greens for 3-4 minutes to get them to wilt, then pour in coconut milk. Simmer until the milk is thickened and the kale is wilted, about 7-8 minutes.
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Make two wells in the mixture. Gently crack one egg into each well. Season with salt and pepper, and continue to cook for about 10 minutes over medium-low heat, until the egg whites are cooked throughout.
RECIPE NOTES
You can easily double this recipe! Just use 2x the ingredients and cook in a larger skillet, or make multiple shakshukas in small skillets.
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