Shakshuka with

Miso and Coconut Milk 

 
 
 
 

If you're not familiar with shakshuka, it's a dish most often made with tomatoes, onion, spices and eggs. For those not already comfy eating eggs for dinner, this is your gateway. This shakshuka recipe strays from the traditional North African / Middle Eastern version. While we love the classic take, this is just another iteration to add to the mix. The addition of miso accentuates the crave-worthy umami flavor we love, while the rich coconut milk cuts the acidity of the tomato based sauce, much like a garlic tahini sauce would in the traditional iteration.

Allow the stew to simmer on low for 15-20 minutes, really allowing the flavors to meld and the sauce to thicken. And as always, taste for seasoning— salt is so important to embolden the other flavors in the dish.

To make the eggs, simply make a well in the pan and crack the eggs into it. Put the lid on and let the whites cook, with the sauce still simmering on low heat. This takes longer than you'd think, but keep a close eye. You'll want to remove the eggs before they're totally done, or as Ju says ‘while they’re still wiggly’, as they'll continue to cook in your bowl. Dish up and sprinkle with fresh herbs like Thai basil or cilantro, flake salt and a squeeze of lime. We love ours served with buttered, crusty bread because why not?

A couple notes: if you don't have miso, it's still great without it. You'll just need to use a bit more salt. Ju aptly pointed out that it's sort of obnoxious to only use a partial can of coconut milk. Fair enough, but just store the rest in the fridge to drizzle on your oatmeal, add to a smoothie or...make a casual Tuesday pina colada. —Dak and Ju

 

Ingredients

  • 1 T coconut oil

  • 2 shallots, thinly sliced

  • 2 cloves garlic, minced

  • 1 tsp salt, plus more to taste

  • 1-inch knob of ginger, grated (about 1 T)

  • 2 T miso paste

  • 1/2 tsp sugar

  • 28 oz diced tom (can used crushed if you don’t like the tom texture)

  • 1/4 cup canned coconut milk

  • 8 eggs (if you want 2 eggs pp, 4 if you want 1 pp)

  • Thai Basil, cilantro, lime for garnish + crusty, buttered bread for dipping (optional)

 

Instructions

  1. Melt coconut oil in a pan with a lid.

  2. Add the shallots with a pinch of the salt. Lightly caramelize these on low heat.

  3. Add in garlic and ginger and stir, letting them lightly soften and smell aromatic, but be sure not to let them burn. Add in the miso paste and stir for 1-2 minutes, allowing it to toast slightly. It will begin to smell nutty and fragrant at this point.

  4. Add tomatoes, sugar, another hearty pinch of the salt and coconut milk. Allow the mixture to come to a simmer and allow it to lightly bubble for about 15-20 minutes.

  5. To cook the eggs, make a little well in the sauce for each egg and gently crack it into the hole—don’t worry if a little of the white spills out. Sprinkle a little salt on each egg. Cover with a lid and cook on medium low until the white has become opaque—this can take longer than you’d think, but don’t. leave. the. stove. It goes from goo to rock too quickly. Take them off when you think they’re slightly underdone as they will carryover cook as you plate them!

  6. Spoon some sauce and the egg(s) into individual bowls, and sprinkle with the fresh herbs you have (Thai basil or cilantro are great), flakey salt, and a squeeze of lime. Serve with crusty, buttered bread.

Serves 4