Indian style shakshuka with papadums

30 Min
pretty easy
4 People
Rating starstarstarstarstar
A Middle Eastern dish of eggs poached in a tomato sauce with an Indian style spin, adding coconut milk and curry powder. Served with crispy papadums to scoop up all of the tasty goodness.
1. Heat a large frypan over medium-high heat with 2 tbsp oil. Slice leek, chop tomatoes, add to pan as you go along with curry leaves and 2 tbsp curry powder. Cook for 5 minutes, or until softened.

2. Shred wombok cabbage and dice zucchini. Add to pan along with drained chickpeas. Stir in coconut milk and 1 tbsp soy sauce. Simmer for 10 minutes. Season with soy sauce to taste.

3. Cook the papadums according to preferred method on the packet (see notes).

4. Reduce heat to medium. Make 6 indents in the vegetable mixture, crack an egg into each indent. Cover, cook for a further 6-8 minutes, or until eggs are cooked to your liking.

5. Divide shakshuka between bowls and garnish with sliced chives. Serve with papadums.

Cooking the papadums in the microwave according to packet instructions will be the quickest method and uses less oil.
Leek 1/2
tomatoes 4
curry leaves 2 fronds
Baby wombok cabbage 1/2
Zucchini 1
chickpeas 400g
coconut milk 400ml
papadums 1 packet
eggs 6 pack
chives 1/2 bunch

Pantry List:
oil (for cooking), curry powder, soy sauce (or tamari)