Coconut milk and red curry paste meet poached eggs for a rich, aromatic Thai-inspired vegetarian meal.
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Heat the olive oil in a large deep skillet over medium heat and sauté the bell pepper and shallots until softened, about 5 minutes.
Stir in the red curry paste, garlic, and ginger, cooking for 2 minutes until the paste becomes fragrant and slightly darker.
Pour in the coconut milk, crushed tomatoes, and soy sauce, stirring well to combine all ingredients into a smooth sauce.
Simmer the sauce uncovered for 10 minutes over medium-low heat until it has thickened slightly.
Use the back of a spoon to create five small wells in the simmering sauce.
Carefully crack one egg into each well, then cover the skillet with a tight-fitting lid.
Cook for 5 to 7 minutes, or until the egg whites are fully set but the yolks remain runny.
Remove from heat, garnish with fresh cilantro, and serve immediately with lime wedges for squeezing over the top.
