2. Shred wombok cabbage and dice zucchini. Add to pan along with drained chickpeas. Stir in coconut milk and 1 tbsp soy sauce. Simmer for 10 minutes. Season with soy sauce to taste.
3. Cook the papadums according to preferred method on the packet (see notes).
4. Reduce heat to medium. Make 6 indents in the vegetable mixture, crack an egg into each indent. Cover, cook for a further 6-8 minutes, or until eggs are cooked to your liking.
5. Divide shakshuka between bowls and garnish with sliced chives. Serve with papadums.
Cooking the papadums in the microwave according to packet instructions will be the quickest method and uses less oil.
curry leaves 2 fronds
Baby wombok cabbage 1/2
coconut milk 400ml
papadums 1 packet
eggs 6 pack
chives 1/2 bunch
oil (for cooking), curry powder, soy sauce (or tamari)