Roasted Pepper Shakshuka is a hearty, delicious dish loved by families worldwide

Roast the Peppers:

Preheat your oven or grill to 200°C (400°F).

Lightly coat two large red peppers with coconut oil.

Place the peppers directly on the grill or baking tray and roast for 20–25 minutes, turning occasionally, until the skin is charred and blistered.

Once roasted, transfer the peppers to a covered bowl and let them steam for 10 minutes. Peel off the skins, remove the seeds, and dice them into bite-sized pieces.

Prepare the Sauce Base:

Heat 2 tablespoons of coconut oil in a large skillet over medium heat.

Add finely chopped onions and sauté for 3–4 minutes until translucent.

Stir in minced garlic and cook for another 1–2 minutes until fragrant.

Incorporate Balinese Spices:

Add 1 tablespoon of Balinese sambal (mild for kids), 1 teaspoon of turmeric powder, and 1 teaspoon of paprika. Stir for 1–2 minutes to blend the spices into the onion and garlic mixture.

Combine Tomatoes and Roasted Peppers:

Add 200g of canned or fresh chopped tomatoes and the diced roasted peppers. Mix well and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.

Add Coconut Milk for Creaminess:

Pour in 50ml of coconut milk and stir to achieve a creamy consistency. Let the sauce simmer for 2–3 more minutes to incorporate the flavors.

Poach the Eggs:

Use the back of a spoon to create four wells in the sauce.

Crack one egg into each well, ensuring the yolks remain intact.

Cover the skillet with a lid and reduce the heat to low. Let the eggs poach for 6–8 minutes, or until the whites are set but the yolks remain slightly runny.

Final Touches:

Sprinkle freshly chopped coriander or basil leaves over the dish for added flavor and color.

Serve hot with warm flatbread, steamed rice, or krupuk (crispy crackers) for dipping.