fusion

Coconut Curry Shakshuka with Feta and Spinach

Name: Coconut Curry Shakshuka with Feta and Spinach
Yield: 1 serving
Cuisine: fusion
Ingredients: 8 g olive oil; 68 g onion, diced; 15 g red curry paste; 204 g crushed tomatoes; 102 g coconut milk (canned); 51 g baby spinach; 85 g large eggs; 30 g feta cheese, crumbled; 7 g cilantro, chopped; 2 g salt

This simmered dish pairs red curry paste with coconut milk, baby spinach and feta cheese, crumbled. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch Dinner

Easy

Balanced Vegetarian Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

31 g Carbohydrates

50 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

8g olive oil 71 kcal
68g onion, diced 27 kcal
15g red curry paste 27 kcal
204g crushed tomatoes 65 kcal
102g coconut milk (canned) 201 kcal
51g baby spinach 12 kcal
1.7 piece (85g) large eggs 122 kcal
30g feta cheese, crumbled 121 kcal
7g cilantro, chopped 2 kcal
2g salt 0 kcal

Cooking instructions

olive oilonion
Heat olive oil in a small skillet over medium heat. Add onion and cook 3-4 minutes until softened.
red curry pastecrushed tomatoescoconut milk (canned)
Stir in curry paste and cook 30 seconds. Add crushed tomatoes and coconut milk; simmer 6-8 minutes until thickened.
baby spinachsalt
Stir in spinach until wilted. Taste and adjust with salt.
large eggs
Make two wells and crack in eggs. Cover and cook 4-6 minutes until whites set and yolks are still soft (or cook longer if desired).
feta cheesecilantro
Top with feta and cilantro. Serve hot from the pan.