Coconut Shakshuka

Ingredients

• 80 g large onions (1 large onion)
• 3 cloves garlic
• 2 red bell peppers
• 10 g coriander (0.5 bunch)
• 3 tbsp olive oil
• 600 g crushed tomatoes (canned)
• 70 g shredded coconut (8 tbsp)
• 60 ml coconut milk (4 tbsp)
• Salt
• Pepper
• 1 tsp ground cumin
• 1 tsp Sweet paprika powder
• 2 tsp Curry powder
• Piri-Piri (chili powder)
• 4 eggs

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Halve, deseed, wash, and dice the bell peppers. Wash, dry, and pluck the coriander leaves.

2. 2.

   Heat oil in a large pan. Sauté the onion and pepper cubes over medium heat for about 10 minutes, stirring occasionally. Then add the garlic, tomatoes, shredded coconut, and coconut milk. Season the sauce with salt, pepper, cumin, paprika powder, curry powder, and about ¼ tsp Piri-Piri to taste, and simmer gently for 20 minutes until thickened.

3. 3.

   Crack the eggs one after the other, let them slide into the sauce, and cook covered over low heat for about 5 minutes until set. Sprinkle the tomato and egg skillet with Piri-Piri and coriander and serve.