Herby Green Curried Shakshuka (dairy-free)

Jun 22, 2020 | Breakfast

This Herby Green Curried Shakshuka is made with coconut milk and green curry spice for a healthy dairy-free twist on the classic brunch egg dish.

Herby Green Curried Shakshuka (dairy-free)

Back in college I ate 3 dozen eggs a week, mostly because it was the cheapest way to eat protein. I could get 5 dozen at Costco for 3.99 which was a total steal, and fit my budget perfectly. Of course, I cooked them horribly, mostly just scrambling them in the pan or making protein pancakes with pumpkin. Honestly though? I loved it.
When I did AIP last fall I had to give up eggs and just started eating them again in small amounts about a month ago. Now that I occasionally cook like an adult I had to make Shakshuka, which is my favorite fancy way to eat eggs. I’m not eating nightshades except for a small amount of pepper so I made an updated version of the Herby Green Shakshuka that I released in my ebook 2 years ago. Traditional Shakshuka that you see all over Instagram is made will lots of tomatoes in a skillet with eggs and cheese, but I’m a huge fan of this dairy free, greens-filled alternative. This might sound like an intimidating dish but I promise it’s very easy and hard to mess up!

What is Shakshuka?

Shakshuka is a Middle Eastern and North African dish made from eggs poached in a sauce of tomatoes and spices.

This herby green shakshuka puts a healthy spin on the classic shakshuka recipe. It’s an easy, one-pan dish filled with shaved brussels sprouts, spinach, zucchini, and poached eggs. Whether you eat it for breakfast or dinner, it’s a hearty, nutrient-packed meal that will last you through any season.

This Herby Green Curried Shakshuka is made with coconut milk and green curry spice for a healthy dairy-free twist on the classic brunch egg dish.

How to make Herby Green Curried Shakshuka

Shakshuka is actually a much more approachable and fast dish than many people realize. First you make the green sauce on the stovetop, then you make a few “nests” in the sauce and crack the eggs in to allow them to cook. Then you devour with bread, tortillas, or just a fork! Easy peasy.

Tips for making this Green Curried Shakshuka

  • Don’t overcook the eggs! You want a good runny yolk.
  • Coconut milk is definitely the best milk for the recipe, but you can substitute it if you really need to.
  • Serve with warm tortillas or crusty bread

 

How to serve shakshuka:

For smaller shakshuka like this one you can enjoy it right out of the skillet. If you double the recipe just scoop it out onto plates! Shakshuka is typically eaten with warm, crusty bread, but that’s not always the best option for those of us who are celiac. I also love using coconut flour tortillas from the Real Coconut! (Code MORIAH10 gets you 10% off!)

This Herby Green Curried Shakshuka is made with coconut milk and green curry spice for a healthy dairy-free twist on the classic brunch egg dish.

You can easily double this recipe! Just use 2x the ingredients and cook in a larger skillet, or make multiple shakshukas in small skillets.

Herby Green Curried Shakshuka

This Herby Green Curried Shakshuka is made with coconut milk and green curry spice for a healthy dairy-free twist on the classic brunch egg dish.

COURSE Breakfast
Cuisine Mediterranean
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
SERVINGS 1

INGREDIENTS

  • 1 tbsp coconut oil
  • 2 cloves garlic minced
  • 1/4 cup white onion chopped
  • 2 cups fresh spinach
  • 2 cups kale leaves
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh parsley chopped
  • 1 tbsp green curry paste
  • 1/2 cup coconut milk
  • 2 eggs
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1 jalepeno, thinly sliced, for topping (optional)
  • lime wedges and extra herbs for garnish (optional)

INSTRUCTIONS

  1. Heat coconut oil in a skillet over medium heat. Add onion and garlic and saute for 3 minutes, then stir in curry paste.

  2. Add in cilantro, parsley, spinach, and kale, then saute the greens for 3-4 minutes to get them to wilt, then pour in coconut milk. Simmer until the milk is thickened and the kale is wilted, about 7-8 minutes.
  3. Make two wells in the mixture. Gently crack one egg into each well. Season with salt and pepper, and continue to cook for about 10 minutes over medium-low heat, until the egg whites are cooked throughout.

RECIPE NOTES

You can easily double this recipe! Just use 2x the ingredients and cook in a larger skillet, or make multiple shakshukas in small skillets. 

 

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

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