Happy Monday friends!  This recipe that I’m about to share with you is purposeful for 2 reasons… 1: You are basically getting to eat red curry AND shakshuka.  2: It was a very impressive Mother’s Day brunch item, and you can make it so easily by switching it up and adding a twist to a basic dish!  Shakshuka in general is one of my favorites because I am not big on breakfast foods and I don’t really categorize this as one. The best part of this recipe is that you probably already have most of these ingredients in your pantry!

It’s probably not obvious but this recipe was created randomly after heavily craving shakshuka when I went to dinner one night.  They accidentally left the brunch menu at my table so I thought they were still serving it for dinner.  I didn’t get what I wanted so I thought about making it over the weekend.  The weekend came around and I was also craving Thai food.  I figured that red curry flavors would be really easy to incorporate with shakshuka, since it’s basically all veggies and tomatoes!  This was actually my first time making shakshuka so I didn’t really know how it would turn out, but my family and I really enjoyed it, and I think you will too!!

I like this recipe a lot in particular because you can customize the vegetables.  I only used bell peppers and onion in my mine, but you can use any vegetable that you have laying around the house.  They also don’t need to be cut to perfection because no one really sees them after they are drowned in crushed tomatoes so.. who cares?

My version of this dish only uses 4 eggs because I like the extra sauce part to dip bread in.  But you can customize it by adding more eggs if you have more people eating or like it less saucy.

I really hope you guys try out my Red Curry Shakshuka next weekend, or if you are fortunate enough to make it on the weekdays! It’s so easy and you can bring leftovers to work on the following Monday like I did! Be sure to tag me in any posts on Instagram! I would love to see/hear about how yours turned out!!