Egg Shakshuka With Pav Recipe

About this recipe

Egg Shakshuka with Pav is a delightful fusion of Middle Eastern and Indian flavors, making it a hearty breakfast option for the entire family. Poached eggs nestled in a spiced tomato-based gravy, served alongside buttered Indian pav, create the perfect balance of tangy, spicy, and savory notes.

Ingredients

• 100 g Coriander Leaves
• 500 g Onion
• 100 g Garlic
• 250g Green Chilli
• loose Ginger
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 6 pcs White Eggs
• 300 g Brown Bread Ladi Pav
• 1 Kg Desi Tomato (1 Kg)
• 200 ml Mustard Oil
• 100 g Unsalted Butter
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 100 g Salt
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 52 g Paprika Powder
• 50 g Cumin Powder

Instructions

1. 1. Heat a large skillet over medium heat and add the oil. Once hot, add the cumin seeds and let them splutter for 30 seconds.
2. 2. Add the chopped onion and sauté until golden brown, about 5 minutes.
3. 3. Stir in the garlic, green chili, and ginger. Cook for 1-2 minutes until fragrant.
4. 4. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for 8 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
5. 5. Add the capsicum and cook for another 5 minutes until slightly softened. Stir in the garam masala and adjust seasoning if needed.
6. 6. Using a spoon, create small wells in the tomato mixture. Crack an egg into each well, cover the skillet, and cook for 7-8 minutes until the egg whites are set but the yolks remain slightly runny.
7. 7. While the eggs cook, heat butter in a separate pan and toast the pav buns until golden brown.
8. 8. Garnish the shakshuka with fresh coriander leaves. Serve hot with the buttered pav on the side for dipping.