This Red Curry Shakshuka is a flavour-packed twist on the classic shakshuka, with the bold, aromatic flavours of Marion’s Kitchen Thai Red Curry Paste transforming a simple egg dish into something extraordinary. The combination of sweet tomatoes, fragrant ginger, and red curry paste creates a rich, spiced sauce that perfectly complements the soft, runny eggs. It’s a delicious and hearty meal that’s perfect for brunch, lunch, or a cosy dinner. It’s the ultimate comfort food.
Red Curry Shakshuka
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1 tbsp vegetable oil
1 onion, finely chopped
1 red capsicum (bell pepper), deseeded, diced
3 garlic cloves, sliced
2 tsp finely grated ginger
400g (14 oz) can diced tomatoes
3 tbsp Marion’s Kitchen Thai Red Curry Paste
1 tbsp soy sauce
1 tsp caster (superfine) sugar
¼ cup chopped coriander (cilantro) leaves
1 tsp sesame oil, plus extra to drizzle (if desired)
4 eggs
sliced spring onions (scallions), to serve
- Heat the oil in a large high-sided frying pan over high heat. Add the onion and cook, stirring often, for 5 minutes or until softened. Add the capsicum, garlic and ginger and cook for 1 minute or until fragrant.
- Add the tomatoes, Thai red curry paste, soy sauce, sugar and 1 cup of water to the pan. Season with salt. Bring to the boil. Reduce heat to low and simmer for 20 minutes or until thickened.
- Stir the coriander and sesame oil into the tomato mixture. Make 4 dents in the mixture and crack an egg into each. Cover the pan with lid or foil and cook for 1 minute or until the whites of the eggs have set.
- Sprinkle the shakshuka with spring onions and drizzle with extra sesame oil, if desired. Serve with roti or toast.
