Egyptian Shakshuka with Coconut Milk
A vibrant Egyptian version of shakshuka, with tomatoes, peppers, and spices, enriched with coconut milk for creaminess. Naturally soy-free.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 medium Bell Peppers
- 4 cloves Garlic
- about 790 g Crushed Tomatoes
- 1/2 cup Coconut Milk
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 6 large Eggs
- 2 tablespoons Fresh Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes.
- 2Add garlic, cumin, paprika, and cayenne pepper. Cook for another minute until fragrant.
- 3Stir in the crushed tomatoes and coconut milk. Bring to a simmer and season with salt and pepper.
- 4Create small wells in the tomato mixture using a spoon.
- 5Crack an egg into each well.
- 6Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
- 7Garnish with fresh cilantro and serve immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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