A breakfast inspo for you tomorrow or this weekend! This Thai Inspired Shakshuka is one of my favorite twists for eggs! The red curry spice just pairs so well! I used a powder here but you could definitely use the paste too. So many uses for one little jar! Enjoy!
3 eggs
¼ cup onions, chopped
½ cup frozen bell peppers
2-3 cloves garlic, minced
2 teaspoons red curry paste or powder
¼ cup coconut milk (from a can)
¾ cup crushed tomatoes
salt and pepper to taste
cilantro
In a frying pan, add olive oil and saute onions for about a minute until it's translucent. Next add the frozen bell peppers and saute until they're cooked through and then add the garlic and red curry powder / paste.
Let it bloom for a minute and then add the coconut milk, crushed tomatoes and bring it to a simmer.
Add your eggs and cover it up for 3-4 minutes for a nice and soft yolk. I do this to let the egg whites set.
Garnish with cilantro and salt and pepper. Enjoy!
Be sure to follow & tag me on IG at @honeysuckle if you make this delicious Thai-inspired Shakshuka!
Order my cookbook! https://amzn.to/2KHDXfi
and Subscribe to my YouTube channel here!
