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Easy Curry Shakshuka with Pantry & Freezer Staples

This easy Curry Shakshuka is a flavourful, vegetarian brunch, lunch or dinner made with go-to pantry & freezer staples.
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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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