A Perfect Weekend Brunch: Red Curry Shakshuka. This recipe that I’m about to share with you is purposeful for 2 reasons: 1) You are basically getting to eat red curry AND shakshuka. 2) It’s a very impressive brunch item, and you can make it so easily by switching it up and adding a twist to a basic dish! Shakshuka in general is one of my favorites as I am not big on breakfast foods and I don’t really categorize this as one. The best part of this recipe is that you probably already have most of these ingredients in your pantry!
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It’s probably not obvious but this recipe was created randomly after heavily craving shakshuka when I went to dinner one night. They accidentally left the brunch menu at my table so I thought they were still serving it for dinner. I didn’t get what I wanted so I thought about making it over the weekend. The weekend came around and I was also craving Thai food. I figured that red curry flavors would be really easy to incorporate with shakshuka, since it’s basically all veggies and tomatoes! This was actually my first time making shakshuka so I didn’t really know how it would turn out, but my family and I really enjoyed it, and I think you will too!!
I like this recipe a lot in particular because you can customize the vegetables. I only used bell peppers and onions in my mine, but you can use any vegetable that you have laying around the house. They also don’t need to be cut to perfection because no one really sees them after they are drowned in crushed tomatoes so… Who cares?
My version of this dish only uses four eggs because I like the extra sauce part to dip bread in. But you can customize it by adding more eggs if you have more people eating or like it less saucy.
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I really hope you guys try out my Red Curry Shakshuka over the weekend, or if you are fortunate enough to make it on the weekdays! It’s so easy and you can bring leftovers to work on the following Monday like I did! Be sure to tag me in any posts on Instagram! I would love to see/hear about how yours turned out!
Ingredients
- 1 tbsp oil
- 1 tbsp ginger grated
- 1 medium white onion(s) diced
- 1 green bell pepper(s) diced
- 7 cloves garlic minced
- 1/2 cup coconut milk
- 1.5 cup crushed tomatoes
- 4 large egg(s)
Spices
- 2 tsp paprika
- 2 tsp cayenne pepper
- 1 tsp cumin powder
- 1 tsp curry powder
- 4 oz red curry paste
Other
- 2 green onion(s) chopped
- 8 slices bread (toasted)
Directions
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Heat oil in a large pan on medium heat. Add in the ginger, onion, bell pepper, and garlic. Sauté until they soften up a little and are fragrant.
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Add in all of the spices, red curry paste, and salt/black pepper. Mix well until all vegetables are coated. Add in the crushed tomatoes and coconut milk. Let this cook on medium-low heat for about 15–20 minutes, or until the sauce gets thick.
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Crack your eggs directly into the sauce. Sprinkle with salt and black pepper to taste. (I like sea salt in this dish.)
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Cover the pan with a lid and let the eggs cook in the sauce for about 10 minutes, or until they are white and solidified.
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Garnish with green onions and serve while hot. Eat with some toasted bread & enjoy!
Recipe Notes
*Store in the fridge and eat within 24 hours if you have leftovers.
