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Shakshuka Breakfast with Curry Spice

This easy curry spiced Shakshuka is a flavourful, vegetarian brunch, lunch or dinner made with go-to pantry & freezer staples. Only one pan is required so cleaning up is a breeze.
Course Breakfast, Lunch, brunch
Cuisine Indian, American, Middle Eastern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 427kcal


  • 1 tbsp extra virgin olive oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 1-2 tsp red curry paste depending on how spicy you like it – I like it spicy!
  • 1 tsp cumin
  • 1 tsp curry powder
  • 680 ml bottle of passata/ tomato puree
  • 400 ml can lite or regular coconut milk
  • 1 ½ cups frozen butternut squash
  • 1 cup frozen shelled edamame
  • 2 cups frozen kale
  • ¼ cup golden raisins
  • Salt and pepper to taste
  • 4-6 eggs depending on how many servings
  • ¼ cup crushed pistachios
  • Cilantro as garnish


  • Preheat oven to 375F.
  • 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!


Calories: 427kcal | Carbohydrates: 36g | Protein: 15g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 131mg | Sodium: 115mg | Potassium: 1400mg | Fiber: 6g | Sugar: 14g | Vitamin A: 8209IU | Vitamin C: 61mg | Calcium: 161mg | Iron: 8mg