Heat the olive oil in a cast iron skillet over medium heat. Add the onion and saute for 2 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, kale and raisins, stir everything until well combined. Season with salt and pepper, to taste.
Using a large spoon, make 4-6 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 9-11 minutes.
Serve topped with pistachios and cilantro.
Want to add some cheese to this? Try topping your shakshuka with feta or goat cheese. Skip this suggestion if you need this to be dairy-free.
Be sure to use a cast iron skillet or oven safe skillet as this goes from stovetop to oven. Don't have a cast-iron skillet? Transfer to a sheet pan before adding the eggs to bake. Don't want to use your oven? You can also place a lid over top of your skillet to steam your eggs through. The end result won't be exactly the same but it works in a pinch.
Want to add some meat to this? Spanish style chorizo or spicy chorizo is a great addition to shakshuka!