From the kitchen
Coconut Milk Shakshuka
A rich, spiced tomato and red pepper sauce mellowed with coconut milk before baking the eggs directly in the pan.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 1 Red Bell Pepper, sliced
- 3 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 28 oz Crushed Tomatoes
- 1/2 cup Canned Coconut Milk
- 6 large Eggs
- Fresh Cilantro, to finish
Method
- Heat the olive oil in a large skillet over medium heat and sauté the onion and pepper until soft, about 7 minutes.
- Add the garlic, cumin, and smoked paprika and toast 30 seconds until fragrant.
- Stir in the crushed tomatoes and simmer over medium-low heat for 12 to 15 minutes to reduce and deepen.
- Reduce heat to low and stir in the coconut milk, simmering gently 2 to 3 minutes without boiling hard.
- Make wells in the sauce, crack in the eggs, cover, and cook 8 to 10 minutes until the whites are set. Finish with cilantro.
Kitchen note
Add the coconut milk after the tomato sauce has already reduced, and keep the heat at a gentle simmer from that point on — boiling coconut milk hard alongside this much tomato acidity is exactly the combination that turns it grainy.
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