Shakshuka using the Kamado Joe Karbon Steel Paella Pan

Ingredients

• 2 tablespoons Coconut oil
• 2 tablespoons Olive oil
• 1 Onion, diced
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 1 Red bell pepper, seeded and chopped
• 2 cloves Garlic, minced
• 1 tablespoon Grated fresh giner
• 1 teaspoon Ground cumin
• 1 Red bell pepper, thinly sliced
• 1 teaspoon Ground paprika
• 1 Zucchini, thinly sliced
• 1 Carrot, thinly sliced
• 1/2 teaspoon Ground cayenne pepper (adjust according to spice preference)
• 1 cup Cauliflower florets
• 1 can (14 ounces) Crushed tomatoes
• 2 tablespoons Red curry paste
• Salt and pepper to taste
• 4-6 large eggs
• 1 can (14 ounces) Coconut milk
• Fresh parsley or cilantro, chopped (for garnish)
• 1 cup Vegetable broth
• 1 tablespoon Soy sauce
• 1 tablespoon Lime juice
• 1 tablespoon Brown sugar
• 12 - 16 large shrimp, peeled and deveined (optional)
• Fresh cilantro, chopped (for garnish)
• Cooked rice or quinoa (for serving)