West Indies Shakshuka

This recipe is originally from Tunisia and I altered the ingredients  to turn i into a West Indies style dish.  The curry replaces paprika and the coconut milk replaces water.  Cilantro for parsley (which I'm allergic to anyway).  Otherwise it's pretty similar.

West Indies Shakshuka [Eggs Poached in Spicy Tomato Sauce]
Adapted from Smitten Kitchen

Serves 3-4

2 T coconut oil
2 green peppers sliced
1 med yellow onion, chopped
2 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon West Indian Curry powder

1 tsp tumeric powder

1/4 tsp cayenne

2 T tomato paste

4 medium tomatoes chopped

1 cup coconut milk
salt, to taste
3 eggs
1/4 cup feta cheese, crumbled
1 tablespoon chopped cilantro
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add peppers and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, curry, tumeric, cayenne, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Add tomatoes and their liquid, tomato paste to skillet along with 1 cup coconut milk, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce. Cover skillet and cook basting the eggs with the liquid in the sauce once or twice or until yolks are set, about 5 minutes.   Sprinkle shakshuka with feta and cilantro and serve with pitas, for dipping.