Mumbai x Tunisia
Keema ghotala shakshuka
Irani cafe keema ghotala and North African shakshuka share a pan. Bring the buttered pav.
55 minTime
37 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original635kcalsame
37 gproteinsame
6 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oil in a wide pan on medium heat. Crackle the cumin, cook the onion for 6 minutes until golden, then the ginger garlic paste and chilli for 1 minute and the pepper for 3 minutes.
- 2Add the mince on high heat and cook for 5 minutes, breaking it up, until no pink remains.
- 3Add the tomato, harissa, kashmiri chilli, garam masala, turmeric, peas, salt and 1/2 cup water. Cover and simmer on low heat for 15 minutes.
- 4Beat one egg and swirl it through the keema. Make 4 wells and crack an egg into each. Cover and cook on low for 5 to 6 minutes.
- 5Split the pav and toast in the butter on a tawa on medium heat for 1 minute.
- 6Scatter coriander over the pan and serve straight from it with the pav.
Serve it like this
Bring the pan to the table on a wooden board, yolks centred, coriander scattered. Stack the buttered pav on the side with a bowl of chopped onion and lemon.
