Lemongrass and Ginger Shakshuka

Ingredients

• 6 pieces Large eggs
• 2 stalks Lemongrass stalks (tender white parts only, minced)
• 1 tablespoon Fresh ginger (grated)
• 1 teaspoon Galangal (finely minced)
• 1 large Red bell pepper (thinly sliced)
• 28 ounces Canned crushed tomatoes
• 1.5 tablespoons Thai red curry paste
• 0.5 cup Coconut milk (full fat)
• 1 tablespoon Fish sauce
• 1 teaspoon Palm sugar
• 0.25 cup Thai basil leaves(optional)
• 2 medium Shallots (finely diced)

Instructions

1. 1

   Heat oil in a large cast-iron skillet over medium heat and sauté the shallots and red bell peppers until softened and slightly charred.

2. 2

   Add the minced lemongrass, ginger, and galangal to the skillet, stirring constantly for 2 minutes until the aromatics release their oils.

3. 3

   Stir in the red curry paste and cook for 1 minute before pouring in the crushed tomatoes, coconut milk, fish sauce, and palm sugar.

4. 4

   Reduce the heat to low and simmer the sauce for 15 minutes, allowing it to thicken until a spoon leaves a trail when drawn through the center.

5. 5

   Use a large spoon to create six small wells in the sauce and carefully crack one egg into each indentation.

6. 6

   Cover the skillet with a tight-fitting lid and poach the eggs for 5 to 7 minutes until the whites are set but the yolks remain runny.

7. 7

   Remove from heat and garnish immediately with fresh Thai basil and a drizzle of chili oil if desired.

8. 8

   Serve directly from the pan with crusty sourdough or jasmine rice to soak up the aromatic poaching liquid.