Coconut Curry Vodka Sauce Shakshouka with Kale and Herbs

1. Heat up olive oil in a pan. Add 1 tablespoon chopped onion and a handful of kale leaves, and sauté until onions are soft.
2. Add 1 cup tomato sauce, 1/2 cup full fat coconut milk from a can, 1/2 tsp red curry paste, 1 tablespoon vodka, 1/2 tsp garlic powder, and a dash of salt and pepper. Mix together and simmer for 2-3 minutes, stirring frequently.
3. Once sauce has thickened, crack in 2 eggs. Cover and cook for 3-4 minutes on med low until eggs have cooked and whites have just begun to set (you want the whites to be cooked but the yolks to still be a bit runny).
4. When eggs are ready, remove from heat and top with fresh parsley, basil, and crushed red pepper. Serve warm.