Mumbai x Tunisia
Pav bhaji shakshuka
Eggs poached in pav bhaji. The Juhu beach stall and the brunch café finally share a skillet.
45 minTime
25 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original617kcalsame
25 gproteinsame
9 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil the cauliflower and peas in salted water at a rolling boil for 8 minutes. Drain and mash with the potatoes.
- 2Melt 2 tbsp butter in a heavy skillet on medium heat. Cook the onion and capsicum 6 minutes, then the ginger garlic paste for 1 minute.
- 3Add the tomatoes, pav bhaji masala, chilli, harissa and salt. Cook 8 minutes, then add the mash and water. Mash in the pan and simmer 5 minutes.
- 4Make 6 wells, crack an egg into each, cover and cook on low heat 6 to 8 minutes.
- 5Toast the split pav in the remaining butter on a hot tawa. Scatter feta, coriander and lemon juice over the skillet.
Serve it like this
Serve the skillet at the table on a board. Lean buttered pav against the side, add a small mound of chopped onion and a lemon wedge.
