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 S mitten 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 ...