Seema Pankhania’s Keralan Egg Shakshuka
Seema Pankhania's take on shakshuka is made with a South Indian curry base for a creamy, spiced sauce to nestle the eggs in. If you love shakshuka but want to add a new version to your repertoire, it's the perfect brunch dish to make this weekend.
Introduction
Keralan egg curry is a fantastically simple South Indian curry of hard-boiled eggs simmered in a spicy coconut sauce. The sauce itself is enriched by the sweetness of caramelized onions, along with coconut milk to mellow out the fiery heat. I’ve taken that sauce and used it as the base for this shakshuka, making it perfect with a soft jammy egg and crusty bread on lazy weekends. Try serving this with rice for a jammy egg curry!
Ingredients
| 3 tbsp | coconut oil (or vegetable oil) |
| 2 large | onions, thinly sliced |
| ½ tsp | fennel seeds (or cumin seeds) |
| salt and black pepper | |
| 3 | green chillies, roughly chopped |
| 4 cloves of | garlic, roughly chopped |
| 3cm | ginger, roughly chopped |
| 1 x 400g tin of | tomatoes |
| 1 tsp | chilli powder |
| 1 tsp | garam masala, plus extra for sprinkling |
| 200ml | coconut milk |
| 3-4 | eggs |
| salt and black pepper | |
| To serve: | |
|---|---|
| crusty bread | |
| 1 | lime |
Method
Melt the coconut oil in a heavy-bottomed pan. Add the sliced onion, fennel seeds and a big pinch of salt. Cook for 15–20 minutes, until the onions are caramelized and jammy.
Meanwhile, pound together the green chillies, garlic and ginger in a pestle and mortar – alternatively, grate or finely chop them.
Add the green chilli paste to the pan and cook for 5 minutes, until fragrant. Add the tinned tomatoes and the spices and cook for a further 20 minutes, until the sauce is very thick. Add the coconut milk and bring to a bubble.
Make some wells in the sauce and crack the eggs into the holes. Put a lid on the pan and allow it to very gently bubble for 6–7 minutes, until the whites are set but the yolks are still a bit runny.
Serve with crusty bread, a squeeze of lime and a final sprinkling of garam masala over the top.
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