Indian Shakshuka with Green Chutney

A traditional Middle Eastern dish of eggs poached in tomato sauce gets an Indian spin with coconut milk, ginger and Indian spices. My Indian shakshuka with green chutney is perfect for breakfast, brunch or dinner!

1 lb fingerling potatoes
1 tablespoon extra virgin olive oil
1 red onion, peeled and chopped
2 red bell peppers, stemmed, seeded and chopped
3 garlic cloves, minced
1 tablespoon freshly grated ginger
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garam masala
½ teaspoon turmeric
28 ounces canned tomato puree
½ cup full fat coconut milk
6 eggs
100% whole wheat naan, toasted, for serving
Green chutney, for serving

View the full recipe at Avocado A Day Nutrition →