Flavorful Shakshuka with Herb Chutney
Author: 
Recipe Type: Main, Breakfast
Cuisine: Middle Eastern, Indian
Serves: 6 servings
 
A traditional egg dish cooked in tomato sauce with an Indian spin of coconut milk and spices. Served with green chutney, is perfect for brunch or dinner.
Ingredients
  • 1 lb fingerling potatoes
  • 1 tablespoon extra virgin olive oil
  • 1 red onion, peeled and chopped
  • 2 red bell peppers, stemmed, seeded and chopped
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • 28 ounces canned tomato puree
  • ½ cup full fat coconut milk
  • 6 eggs
  • 100% whole wheat naan, toasted, for serving
  • Green chutney, recipe follows, for serving
Herb Chutney
  • 1½ packed cups cilantro
  • ½ packed cup mint
  • 1 shallot, minced
  • 1 dried red chili or ¼ teaspoon crushed chili flakes
  • Juice of 1 lime
  • ¼ cup coconut cream or yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon honey
Instructions
  1. Bring a large pot of water to a boil. Add potatoes and cook 15 minutes until tender. Drain and set aside to cool. When cool enough to handle, cut the potatoes in half.
  2. Preheat oven to 350 degrees.
  3. Heat olive oil in an oven safe, large sided skillet on medium high heat. Add onion and peppers and saute until tender and lightly golden, about 10 minutes.
  4. Add garlic, ginger and spices. Season with salt and pepper. Cook 1 minute until fragrant. Add tomatoes, boiled potatoes, and coconut milk. Simmer 10 minutes. Season with salt.
  5. Make 6 wells in the tomato sauce and crack an egg into each. Place skillet in the oven and bake 15-18 minutes until whites are set and yolks are still runny. Dollop with green chutney and serve with naan.
Herb Chutney
  1. Blend all ingredients in a food processor until they form a pesto-like sauce. Season to taste with salt.
Recipe by Honest Cooking at http://honestcooking.com/flavorful-shakshuka-herb-chutney/