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Coconut Curry Bison Shakshuka

Ground bison seared quickly then simmered in a curry-spiced coconut tomato sauce, finished with soft-poached eggs and fresh cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Calories: 410
Ingredients Method

Ingredients
  

  • For the Base
  • 1 tbsp coconut oil or olive oil
  • 1 lb ground bison
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • 28 oz can crushed tomatoes
  • 13.5 oz can full-fat coconut milk
  • Salt and black pepper to taste
  • For Finishing
  • 6 large eggs
  • Fresh cilantro chopped, for garnish
  • Lime wedges for serving
  • Crusty bread or warm flatbread for serving

Method
 

  1. Sear the ground bison in hot oil for 3 to 4 minutes until browned but not fully cooked. Remove to a plate.
  2. Cook the onion and bell pepper in the same pan for 5 to 6 minutes until softened.
  3. Add garlic, curry powder, cumin, smoked paprika, and cayenne. Stir for 1 minute until fragrant.
  4. Add crushed tomatoes and simmer uncovered for 10 minutes.
  5. Stir in coconut milk, return the bison to the pan, and simmer 5 minutes to warm through.
  6. Taste and adjust salt and pepper.
  7. Make 6 wells in the sauce and crack an egg into each.
  8. Cover and cook on low for 5 to 8 minutes until whites are set and yolks are soft.
  9. Rest 2 minutes, garnish with cilantro, and serve with lime and bread.