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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.

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.

COURSE Breakfast
Cuisine Mediterranean
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
SERVINGS 1

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

  1. Heat coconut oil in a skillet over medium heat. Add onion and garlic and saute for 3 minutes, then stir in curry paste.

  2. 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.
  3. 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.