Step 1

In a 10-inch non-reactive skillet with a lid (enamel or stainless steel), heat the olive oil over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, 8-10 minutes. Stir in the curry powder, paprika, ginger, and red pepper flakes and cook for 30 seconds. Add the salt, tomatoes, and coconut cream. Bring to a low simmer and cook, stirring occasionally, until thickened to a stew-like consistency, 10-20 minutes. Taste, adding more salt if you feel the dish needs it.

Step 2

Remove the stew from the heat. Make 4 - 6 divots in the stew and crack an egg into each one. Cover the pan and return to a bare simmer. Cook until the eggs are gently set, 5-10 minutes. Serve the shakshuka topped with cilantro, a squeeze of lime juice, and plenty of bread on the side.