Thai Red Curry Shakshuka

Ingredients

• 2 tablespoons Olive oil
• 1 large Red bell pepper, thinly sliced
• 2 large Shallots, finely minced
• 3 tablespoons Thai red curry paste
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 14 ounces Full-fat coconut milk
• 1 cup Crushed tomatoes
• 1 tablespoon Soy sauce or Tamari
• 5 pieces Large eggs
• 0.25 cup Fresh cilantro, chopped(optional)
• 1 whole Lime wedges

Instructions

1. 1

   Heat the olive oil in a large deep skillet over medium heat and sauté the bell pepper and shallots until softened, about 5 minutes.

2. 2

   Stir in the red curry paste, garlic, and ginger, cooking for 2 minutes until the paste becomes fragrant and slightly darker.

3. 3

   Pour in the coconut milk, crushed tomatoes, and soy sauce, stirring well to combine all ingredients into a smooth sauce.

4. 4

   Simmer the sauce uncovered for 10 minutes over medium-low heat until it has thickened slightly.

5. 5

   Use the back of a spoon to create five small wells in the simmering sauce.

6. 6

   Carefully crack one egg into each well, then cover the skillet with a tight-fitting lid.

7. 7

   Cook for 5 to 7 minutes, or until the egg whites are fully set but the yolks remain runny.

8. 8

   Remove from heat, garnish with fresh cilantro, and serve immediately with lime wedges for squeezing over the top.