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An Indian take on the traditional Middle Eastern dish of poached eggs in tomato sauce with coconut milk and curry powder. This gluten-free and vegetarian-friendly and dish is served with crispy papadums to scoop up all of the tasty goodness. The perfect brinner {brekky or dinner} for any time of the year. Cooking time ~ 30 MIN Serves 4


- 1 small leek 
- 4 tomatoes
- 2 fronds curry leaves
- 1/2 baby wombok cabbage 
- 1 zucchini 
- 400g chickpeas
- 400g coconut milk 
- 1 packet papadums
- 6-pack free-range eggs
- Fresh herbs such as chives, coriander or mint for garnish. 

From your pantry:

- Oil. 
- Soy sauce or tamari
- Curry powder.


1. Heat a large frypan with oil over medium-high heat. 
Slice leek, chop tomatoes and pick curry leaves, add to the pan as you go. 
Season with 2 tbsp curry powder and cook until softened.

2. Thinly slice wombok cabbage, dice zucchini and drain chickpeas. 
Add to pan and combine well. Stir in coconut milk and 1 tbsp soy sauce, simmer for 10 minutes.

3. Cook the papadums according to packet instructions. 

4. Reduce heat to medium. Make 6 indents in the vegetable mixture, 
crack an egg into each indent. Cover, cook for 6-8 minutes, or until eggs are cooked to your liking.

5. Divide shakshuka between bowls and garnish with fresh herbs. 
Serve with papadums.

Cooking the papadums in the microwave according to packet 
instructions will be the quickest method and uses less oil.
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