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Today we've got an amazing mash-up on the menu! We're eating Thai coconut curry shakshuka with paleo naan -- So we've got Thai, Indian, and some north African/middle eastern in the mix with the shakshuka, which is basically spiced tomato sauce with eggs cracked on top and baked. So so SO good -- something I make for myself all the time in a bunch of different ways!

I didn't use a recipe per se here, I just added what my fav local Thai restaurant adds to theirs, with a couple adjustments based on which ingredients were the most fresh at the store.

Here's how I did it! :) First, preheat your oven to 400 F. Then, sautee some diced onion ( I used half a medium/large white onion) in a cast iron with some olive oil until the they start to caramelize a bit, then add some zucchini, halved and sliced. If you don't have a cast iron pan, make sure to use a pan that can be transfered from stove top to oven! Once the zuchini starts to brown, push all the veg to one side of the pan and throw in some diced chicken. All these things seasoned separately with salt, of course! Once chicken is browned, add a jar of Yai's Thai red coconut curry (link below) and bring to a simmer. Then add in a bunch of fresh spinach (it cooks down so add more than you think you need) and a big handful of dried sour cherries! The cherries are an AMAZING addition here, guys. Once all of that is in, crack a few eggs (delicately) on top, sprinkle a little salt over just the eggs and put the whole pan in the oven for 10 minutes. When you pull it out, top with a squeeze of fresh lime and some fresh chopped cilantro, and serve with the paleo naan (recipe link below)! OMG so good. You have to tell me how you like it once you make it in the comments!

Yai's Thai coconut curry - red: https://www.yaisthai.com/products/tha...

Paleo Naan Recipe: https://myheartbeets.com/paleo-naan-i...


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