Autumn Shakshuka
Dive into the cozy flavors of our Autumn Shakshuka, where tender leeks meet a rich coconut curry sauce for a delightful twist! This comforting dish features perfectly poached eggs nestled in a vibrant, spiced base, making it a fantastic choice for brunch or a cozy dinner. Get ready to savor a bowl of warmth and flavor that will leave you craving more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlicoptionalcan substitute with shallot
- leeks
- onion
🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(4)
- chickpeas (240 ml)
- coconut milk (240 ml)
- pita bread
- tomato sauce (240 ml)
🧂Spices & Seasonings(1)
- coriander
📦Other(1)
- cashew nuts
Nutrition (per serving)
Calories
587
Protein
22g
Carbs
68g
Fat
27g
👨🍳 Instructions
- 1
Slice the leeks and onion, then sweat them in an oiled pan.
- 2
Add garlic (or shallot if preferred), spices, and the sliced leeks, letting them melt down.
- 3
Incorporate the chickpeas.
- 4
For the sauce, mix coconut milk and tomato sauce.
- 5
Crack three eggs on top and serve with pita bread, cashew nuts, and coriander.
💡 Pro Tips
- ✓Sweat leeks and onion at 275-300°F (medium-low heat) for 8-10 minutes to break down cell walls and release ~60% of their natural sugars without browning, creating a sweet, melting base that won't overpower the delicate egg yolks.timing275-300°F, 8-10 minutes
- ✓Use a 1:1 ratio of coconut milk to tomato sauce by volume because the 35-45% fat content in coconut milk emulsifies the acidity of tomatoes and prevents sauce separation; ratios beyond 1:1.5 create greasy, broken sauce.ingredient1:1 ratio (volume)
- ✓Reduce the sauce to 185-190°F before cracking eggs in, simmering for 3-4 minutes after adding sauce; at this temperature the eggs will set to soft-cooked (64°C/147°F whites, 63°C/145°F yolks) in exactly 5-6 minutes without the sauce continuing to reduce and overcook the whites.timing185-190°F sauce, 5-6 minutes
- ✓Toast cashew nuts separately at 325°F for 4-5 minutes before serving because raw cashews contain anti-nutritive compounds that inhibit mineral absorption, and toasting also develops aromatic compounds that complement autumn spices.technique325°F, 4-5 minutes
- ✓Stir in coriander only after removing from heat because prolonged cooking (over 2 minutes at simmering temps) causes volatile aldehydes in fresh coriander to oxidize and turn bitter; the residual heat (190°F) activates flavors sufficiently.timing2 minutes maximum at temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Autumn Shakshuka
Dive into the cozy flavors of our Autumn Shakshuka, where tender leeks meet a rich coconut curry sauce for a delightful twist! This comforting dish features perfectly poached eggs nestled in a vibrant, spiced base, making it a fantastic choice for brunch or a cozy dinner. Get ready to savor a bowl of warmth and flavor that will leave you craving more!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlicoptionalcan substitute with shallot
- leeks
- onion
🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(4)
- chickpeas (240 ml)
- coconut milk (240 ml)
- pita bread
- tomato sauce (240 ml)
🧂Spices & Seasonings(1)
- coriander
📦Other(1)
- cashew nuts
Nutrition (per serving)
Calories
587
Protein
22g
Carbs
68g
Fat
27g
👨🍳 Instructions
- 1
Slice the leeks and onion, then sweat them in an oiled pan.
- 2
Add garlic (or shallot if preferred), spices, and the sliced leeks, letting them melt down.
- 3
Incorporate the chickpeas.
- 4
For the sauce, mix coconut milk and tomato sauce.
- 5
Crack three eggs on top and serve with pita bread, cashew nuts, and coriander.
💡 Pro Tips
- ✓Sweat leeks and onion at 275-300°F (medium-low heat) for 8-10 minutes to break down cell walls and release ~60% of their natural sugars without browning, creating a sweet, melting base that won't overpower the delicate egg yolks.timing275-300°F, 8-10 minutes
- ✓Use a 1:1 ratio of coconut milk to tomato sauce by volume because the 35-45% fat content in coconut milk emulsifies the acidity of tomatoes and prevents sauce separation; ratios beyond 1:1.5 create greasy, broken sauce.ingredient1:1 ratio (volume)
- ✓Reduce the sauce to 185-190°F before cracking eggs in, simmering for 3-4 minutes after adding sauce; at this temperature the eggs will set to soft-cooked (64°C/147°F whites, 63°C/145°F yolks) in exactly 5-6 minutes without the sauce continuing to reduce and overcook the whites.timing185-190°F sauce, 5-6 minutes
- ✓Toast cashew nuts separately at 325°F for 4-5 minutes before serving because raw cashews contain anti-nutritive compounds that inhibit mineral absorption, and toasting also develops aromatic compounds that complement autumn spices.technique325°F, 4-5 minutes
- ✓Stir in coriander only after removing from heat because prolonged cooking (over 2 minutes at simmering temps) causes volatile aldehydes in fresh coriander to oxidize and turn bitter; the residual heat (190°F) activates flavors sufficiently.timing2 minutes maximum at temperature