Have you ever tried Mayai mani or a meaty Shakshuka? If not then I am thrilled to introduce the concept to you!  Many shakshuka-like dishes appear throughout the world, the Italians have the Ova ‘mpriatorio or Eggs in Purgatory. This East African variation is extremely popular with the Ismaili community that I grew up around, and my MaaIL made it all the time for dinner, she used to call it “Mayai wari dish”.

The only difference between the two is that the Middle Eastern version, is mainly vegetarian, made with every-day ingredients- tomatoes, onions, garlic, bell peppers, onions, garlic and of course, eggs, the East African version is made with ground beef, the regular Indian pantry spices like cumin, turmeric, fresh ginger and garlic, and with the addition of tomato paste adding a depth of flavor. cilantro and eggs.

I usually make it with ground chicken or @beyondmeat Ground Beef @justegg for a plant based version.  Try this for a weekend brunch or even dinner and serve it with a salad, it’s gluten free, and incredibly delicious.

Ingredients:

• 2  lbs. ground chicken or lamb or lean beef
• 4 tablespoons Olive oil
• ¼  teaspoon cumin seeds
• 1/4  teaspoon black pepper
• 1-INCH stick cinnamon
• 3 whole cloves
• 3 cardamom pods
• 1 teaspoon  garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon green chilli paste or to taste
• 2  medium onions finely chopped
• 2  medium tomatoes crushed or finely diced
• 2 tablespoons tomato paste
• 2  teaspoon dhana jeera ( cumin and coriander powder)
• 1/4  teaspoon turmeric powder
• 2  teaspoon salt or to taste
• 1/2  teaspoon garam masala
• 1/2  cup water
• 4  tablespoons chopped cilantro
• Paprika/salt/black ground pepper for garnish
• 4  eggs (of these whisk 1 egg in a separate bowl)

Instructions:

1. In a wide pan, heat the oil, add cumin, black pepper, cinnamon, cloves, cardamom and diced onions (if you want you can leave out the whole spices).  Sauté the onions until they are golden brown.        
2. Add the ground meat of your choice, ginger, garlic and green chili pastes and cook breaking up lumps
3. When the meat is half cooked, add tomatoes, tomato paste, salt, dhana jeera and turmeric and continue cooking until the meat is completely cooked and any liquid has evaporated.
4. Add half of the chopped cilantro and garam masala; stir well, remove from heat and set aside.
5. Preheat the oven to 350 degrees F. Coat four mini casserole dishes with non-stick cooking spray, or grease an 8-inch glass-baking tray.
6. Whish 1 egg and pour a little in each individual dish or on the bottom of the 8-inch tray,
7. Add the ground meat mixture.
8. Make 3 evenly spaced wells on the surface and add one of four eggs into each indentation, and pour the remaining egg top (for individual dishes use 1 egg each).
9. Sprinkle it with paprika, a little salt and black pepper.
10. Bake for 15- 20 minutes or until the eggs have set and garnish with the remaining cilantro.
11. Serve with crusty fresh bread or naan.