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    Home / Breakfast & Brunch / Egg Dishes
    5 from 2 reviews

    Coconut Curry Shakshuka

    By Alanna Taylor-Tobin on Oct 29, 2017 (updated Feb 19, 2020) / 29 Comments Jump to Recipe

    Tomatoes and bell peppers stewed with fragrant curry spices and finished with creamy coconut milk make this coconut curry shakshuka stand apart from the crowd. Adapted from Vegetarian Heartland by Shelly Westerhausen. A very delicious gluten-free breakfast recipe!

    delicious Coconut Curry Shakshuka

    I spent last weekend on Fox Island, Washington holed up in a cozy cabin with a handful of blogger friends (more on this soon!) Among them was Shelly from Vegetarian 'Ventures, whose beautiful cookbook Vegetarian Heartland: Recipes for Life's Adventures published this year. I've been eager to share this coconut curry shakshuka recipe since I got a copy in my hot little hands. It was the first recipe to catch my eye because of my love for both shakshuka and all things curry, and now I'm predictably hooked.

    ingredients on board

    Vegetarian Heartland travels the seasons though chapters broken into outdoor excursions – think Farmer's Market Day, Cookout, Playing in the Snow, Holiday Hosting, Fruit Picking, and more. When you're vegetarian or have another specific diet, it's especially helpful to have some potluck-appropriate recipes at your fingertips. Barbecues, road trips, brunches, and group camping excursions can leave people like us hangry when meaty options abound, but Vegetarian Heartland overflows with recipes to pack and share that will please even the staunchest carnivores. There are Wild Rice Veggie Sliders with Herbed Ricotta for cook-outs, Roasted Carrot and White Bean Dip for picnics, and Mediterranean Hoagie Sandwiches for camping trips. In the Brunch Potluck chapter, this herb-topped pan of eggy deliciousness jumped off the page.

    Coconut Curry Shakshuka in pan

    Brunch can be a particularly unfriendly meal to vegetarians, but shakshuka (aka shakshouka), a dish of stewed tomatoes and eggs that hails from Tunisia, is full of umami. In this version, curry spices change up the flavor profile and coconut milk adds creamy richness. Shelly thought up this genius variation one day when she found herself with some extra flatbread wanting an accompaniment. Unable to decide between shakshuka or curry, she combined the two and this dish was born. We've been making it on repeat.

    Shakshuka sounds fancy due to its poetic, onomatopoeic name, but it’s really just a thick tomato sauce seasoned with sweet peppers and spices, and several eggs simmered in it until just set. It’s the sort of one-pot meal that can be whipped up in less than an hour on a Sunday morning for brunch or a weekday evening for dinner. The stew can also be made in advance if you like; when ready to serve, just heat in a skillet and add the eggs. The flavors just get better as it sits.

    serving Coconut Curry Shakshuka

    One time when I made this, I had some pretty radish greens that I didn’t want to go to waste. I sautéed some onion and garlic, and added the greens and a splash of water and lemon to help them wilt. They paired beautifully with the shakshuka along with a few slices of toasted baguette (I love Arise Bakery’s whole grain-flecked gluten-free baguettes, which can be ordered through their site).

    bowls of Coconut Curry Shakshuka

    Give Shelly’s coconut curry shakshuka a go and you’ll likely find yourself as hooked as we are. While you’re at it, page through her book and ogle her stunning photographs, all created by her talented self. Her book has a magazine-like sensibility full of rich photographs shot on location all over the Midwest where she lives. It’s a book that’s at home on a coffee table for leisurely reading as well as lying open in the kitchen waiting to get spluttering tomato sauce all over its pages.

    Vegetarian Heartland isn’t gluten-free, but it has many naturally GF dishes, and many are dairy-free and/or vegan to boot. Whether you’re an adventurer outdoors or just within your own kitchen, Vegetarian Heartland is a must-have.

    Coconut Curry Shakshuka and cookbook

    More Brunch Recipes:

    • Spiced Gluten-Free Zucchini Fritters {grain-free, dairy-free option}
    • Sweet Potato Breakfast Bowl with Eggs & Greens (vegan option)
    • Migas
    • Gluten-Free Spaghetti Squash Cakes with Poached Eggs & Harissa
    • Chard Saag Paneer
    • Green Garlic, Chive, and Cheese Souffles, and Roasted Asparagus

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this coconut curry shakshuka, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    Coconut Curry Shakshuka
    5 from 2 reviews

    Coconut Curry Shakshuka

    Print Recipe Pin Recipe
    Traditional shakshuka gets an upgrade with curry spices and creamy coconut milk.
    Alanna Taylor-Tobin
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total: 35 minutes minutes
    Servings: 3 -4 servings

    Ingredients

    • 1 tablespoon olive 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 ½ teaspoons curry powder
    • ¾ teaspoon sweet paprika
    • ¼ teaspoon ground ginger
    • ¼ teaspoon red pepper flakes
    • ¼ teaspoon fine sea salt
    • 1 (18-ounce) jar diced tomatoes (I like Jovial brand)
    • the thick cream from 1 (13-ounce) can full-fat coconut milk
    • 4 - 6 fresh farm eggs
    • 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)
    Prevent your screen from going dark

    Instructions

    • 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, ginger, and red pepper flakes and 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.
    • 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.

    Notes

    Lightly adapted from Vegetarian Heartland by Shelly Westerhausen.
    If you don't plan to serve this all at once, you can skip cooking the eggs in the stew and instead fry a sunnyside up or over easy egg or two to order.
    Nutritional values are based on one of three servings.

    Nutrition

    Calories: 461kcalCarbohydrates: 17gProtein: 22gFat: 35gSaturated Fat: 20gCholesterol: 546mgSodium: 436mgPotassium: 833mgFiber: 4gSugar: 7gVitamin A: 2640IUVitamin C: 74.6mgCalcium: 163mgIron: 7.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    pot of Coconut Curry Shakshuka

     

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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    1. jack collier says

      October 29, 2017 at 6:24 am

      Looks brilliant.

      Reply
      • Alanna says

        October 31, 2017 at 4:27 pm

        Thanks Jack!

        Reply
      • Pauline says

        November 01, 2017 at 2:52 am

        This recipe looks amazing and perfect for brunch, particularly on meat free days. Do you have a particular curry powder that you prefer? Thanks for sharing, Pauline.

        Reply
        • Alanna says

          November 03, 2017 at 9:11 am

          Hi Pauline, Thanks for the kind words! Shakshuka makes a wonderful vegetarian lunch IMO. :) I don't have a favorite brand of curry powder, I just use the kind available in bulk at my co-op. Anything fresh and brightly hued should do the trick!

          Reply
    2. Asha Shivakumar says

      October 29, 2017 at 8:50 am

      That looks super gorgeous and delicious sounding Alanna.
      xx

      Reply
      • Alanna says

        October 29, 2017 at 10:06 am

        Aw, thank you Asha! <3

        Reply
    3. Katherine says

      October 29, 2017 at 10:00 am

      I'm food planning today, which usually translates to 6 hours of recipe googling and 6 years worth of ideas. It's all your fault because I remembered your golden milk overnight oats - they fall on and off my radar and are a delight - an unexpected and welcome surprise! That thought led to your original shakshouka and here I am thinking - what a great breakfast for a single person! Just make the stew and voila! four breakfasts ready to go. I am ashamed it took me 6 years to figure this out. On my list - will report back in with results ;-) Already drooling!

      Reply
      • Alanna says

        October 31, 2017 at 4:32 pm

        Hi Katherine! I feel you on the food planning front, haha. You reminded me that the shakshuka works great if you just make the stew sans eggs, then heat individual portions to order and slap a fried egg on top. I've been doing that this week and I added a note into the recipe! Please let me know how you like it if you give it a go. I'm thrilled that you like the golden oats, too - I make those all the time as well! xo

        Reply
    4. amanda says

      October 29, 2017 at 10:39 am

      i love Shelly's book so much, and of course, the midwest! i am totally making the pimento cheese potato skins for the holidays. and soon enough, this shakshuka for brunch. and thank you for sharing the link to the post i did about the baba ganoush from her beautiful book! xo

      Reply
      • Alanna says

        October 31, 2017 at 4:34 pm

        Those pimento cheese potato skins sound INSANE and I want to try that minted baba ganoush so bad! Eggplant anything, yes please, and you captured it SO beautifully. <3

        Reply
    5. Christine / my natural kitchen says

      October 29, 2017 at 1:42 pm

      Every recipe I've seen coming from Shelly's book has looked so good, and this just speaks to all my cravings at the moment. I love shakshuka and all the twists it can take so well. This looks especially beautiful with your creative touch, Alanna! xo

      Reply
      • Alanna says

        October 31, 2017 at 4:36 pm

        Aw, thank you Christine! Agree 100% re: shakshuka - I've seen so many beautiful versions over the years. There was a green shakshuka at a restaurant in Brooklyn when I was there earlier this month and now I'm kicking myself for not ordering it. Next time! I think you'd love Shelly's book – holiday gift?? ;)

        Reply
    6. Pauline Salpetrier says

      October 29, 2017 at 3:27 pm

      Hello have to order Shell’s book that recipe look so good will try it

      Reply
      • Alanna says

        October 31, 2017 at 4:37 pm

        Do it! And thank you!

        Reply
    7. Makos(@thehungrybites) says

      October 30, 2017 at 10:25 am

      Hey Alanna!
      I can't wait to try this recipe (and to think that when I was little I hated shakshuka!)
      As always, I adore all of your photos! :-)

      Reply
      • Alanna says

        October 31, 2017 at 4:38 pm

        Aw, I'm envious that you got to try (and hate) shakshuka as a kid, but I can see why it wouldn't be particularly kid friendly! Thanks so much for the kind note, and please let me know if you try the recipe!

        Reply
    8. Kelsey @ Appeasing a Food Geek says

      October 31, 2017 at 3:30 am

      This book is on the wishlist! Thanks for sharing the shakshuka recipe to make me even more eager to get my hands on it ;) It truly looks delicious and gorgeous. xoxo

      Reply
      • Alanna says

        October 31, 2017 at 4:39 pm

        Aw, thank you Kelsey! I hope you love the book.

        Reply
    9. Sabrina says

      October 31, 2017 at 4:22 pm

      what a lovely recipe, love all of these flavors but am unfamiliar with shakshukas, so thank you for sharing this, you had me with the eggs on top by the way!

      Reply
      • Alanna says

        October 31, 2017 at 4:39 pm

        Aw, thank you Sabrina! Nothing quite like an egg cooked right into a spicy stew. Let me know if you try it!

        Reply
    10. Claudia says

      November 01, 2017 at 10:52 am

      I loved the look of this Shakshuka, but didn't care for the flavor combo at all. It just goes to show not all things need to be reinvented.

      Reply
      • Alanna says

        November 03, 2017 at 9:10 am

        Totally respect your opinion, and thanks for giving this a go. I'm surprised because I find the flavors to be very subtle. Did you make the recipe as written?

        Reply
    11. Christina says

      November 08, 2017 at 11:51 am

      My god, your photography is stunning. I'm obsessed with the gray background you used, it really makes your recipe pop. And speaking of the recipe, I'm dying to try shakshuka. I've heard so much about it, but haven't gotten around to making it. The fact yours is coconut curry just sealed the deal I need to make this recipe ASAP.

      Reply
      • Alanna says

        November 12, 2017 at 12:41 am

        Aw, thank you Christina! Huge shakshuka fan here, obv! Let me know if you give it a try. And the background is from Erickson Woodworks - they're the best!

        Reply
    12. LaVonne Ray says

      November 16, 2017 at 5:02 pm

      I just discovered your site and am going to make the Coconut Curry Shakshuka tonight! I would love to be on any mailings/blogs you have. TY

      Reply
      • Alanna says

        November 18, 2017 at 1:17 am

        I'm so glad you found your way here! Please let me know how you like the shakshuka. And you can subscribe to get new posts in your inbox on the homepage of bojongourmet.com, right hand side where it says "never miss a post." :)

        Reply
    13. Laura says

      January 28, 2018 at 12:58 am

      We've been making Ottolenghi's shakshuka out of Plenty for years, and this was exactly the twist I needed to get excited about shakahuka again. It turned out amazingly delicious! AND it was easy to make. Will be adding to our regular weeknight rotation. Thanks so much for sharing!

      Reply
    14. Chelsey says

      February 15, 2019 at 9:11 pm

      Wow looks delicious! Love you photography! Can I ask where you purchased this backdrop? It's gorgeous with your lighting and food!

      Reply
      • Alanna says

        February 15, 2019 at 9:58 pm

        Aw thank you! It's from Erickson Surfaces :)

        Reply

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