This easy shakshuka recipe features poached eggs in a flavorful tomato sauce with curry powder. This flavourful dish comes together in no time!
1 tablespoon olive oil
1 small onion, diced finely
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon curry powder
1 teaspoon cumin
1-2 teaspoons red curry paste
680 ml bottle of passata/tomato puree
400ml can coconut milk
1 1/2 cups frozen butternut squash
1 cup frozen edamame
1 cup paneer, finely diced
2 cups spinach
1/4 cup golden raisins
Salt and black pepper, to season
1/4 cup crushed pistachios
Cilantro, to garnish
Preheat the oven to 375° F.
Heat the olive oil in a cast-iron skillet over medium heat. Add the onion and saute for two minutes. Add the garlic and ginger, and saute for 30 seconds. Add in the curry paste, cumin, and curry powder and stir until fragrant and the onions are coated in the spices.
Add the tomato sauce and coconut milk and simmer on medium-low heat with the lid off for 15 minutes until the sauce thickens and reduces slightly.
Add the squash, edamame, paneer, spinach and raisins, and stir everything until well combined. Season with salt and pepper, to taste.
Using a large spoon, make four to six wells (or however many you need for serving). Add one egg into each well and season with salt and pepper. Transfer to the oven and bake until the eggs are just set about nine to 11 minutes.