Shakshuka using the Kamado Joe Karbon Steel Paella Pan

Serves: 4 people
Cook Time: 0 - 30 min
Skill:
Beginner
Method:
Grilled
|
Roasted
Food:
Other
Shakshuka using the Kamado Joe Karbon Steel Paella Pan

Ingredients

  • Main

Enjoy easy and flavorful one-pan Shakshuka prepared using the Kamado Joe Karbon Steel Paella pan!

Instructions

  1. 01

    Preheat your Kamado Joe grill to medium heat. Place the Karbon Steel Paella pan directly on the grill grates to heat up.

  2. 01

    Preheat your Kamado Joe grill to medium heat. Place the Karbon Steel Paella pan directly on the grill grates to heat up.

  3. 02

    Add coconut oil to the hot pan and spread it evenly. Add the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until they become fragrant and the onion is translucent.

  4.  

    Ingredients

    • 2 tablespoons Coconut oil
    • 1 Onion, diced
    • 3 cloves Garlic, minced
    • 1 tablespoon Grated fresh giner
  5. 02

    Add olive oil to the hot pan and spread it evenly. Add the chopped onion and red bell pepper, and sauté for 4-5 minutes until they begin to soften.

  6.  

    Ingredients

    • 2 tablespoons Olive oil
    • 1 Onion, finely chopped
    • 1 Red bell pepper, seeded and chopped
  7. 03

    Add the sliced red bell pepper, carrot, zucchini, and cauliflower florets to the pan. Stir-fry for 5-6 minutes until the vegetables start to soften.

  8.  

    Ingredients

    • 1 Red bell pepper, thinly sliced
    • 1 Carrot, thinly sliced
    • 1 cup Cauliflower florets
    • 1 Zucchini, thinly sliced
  9. 03

    Stir in the minced garlic, ground cumin, ground paprika, and ground cayenne pepper. Cook for another minute until the spices become fragrant.

  10.  

    Ingredients

    • 2 cloves Garlic, minced
    • 1 teaspoon Ground cumin
    • 1 teaspoon Ground paprika
    • 1/2 teaspoon Ground cayenne pepper (adjust according to spice preference)
  11. 04

    Pour in the crushed tomatoes and season with salt and pepper to taste. Stir well to combine all the ingredients. Let the mixture simmer for about 10-15 minutes until the sauce thickens slightly.

  12.  

    Ingredients

    • 1 can (14 ounces) Crushed tomatoes
    • Salt and pepper to taste
  13. 04

    Stir in the red curry paste and cook for another minute to coat the vegetables evenly.

  14.  

    Ingredients

    • 2 tablespoons Red curry paste
  15. 05

    Pour in the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Season with salt and pepper to taste. Stir well to combine all the ingredients.

  16. 05

    Using a spoon, make small wells in the sauce and crack the eggs into the wells. Space them out evenly across the pan. Cover the pan with a lid or aluminum foil.

  17.  

    Ingredients

    • 4-6 large eggs
  18. 06

    Reduce the heat to low and cook for about 8-10 minutes, or until the eggs reach your desired level of doneness. You can cook them longer for well-done eggs or less for runny yolks.

  19. 07

    Remove the pan from the grill and let it cool for a minute. Garnish with freshly chopped parsley or cilantro.

  20.  

    Ingredients

    • Fresh parsley or cilantro, chopped (for garnish)
  21. 08

    Serve the Shakshuka directly from the Kamado Joe Karbon Steel Paella pan. It pairs well with crusty bread or pita for dipping.