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Mango Egg Curry (Modified Shakshuka)

  • Yield: 4 1x


Nutritional information does not include rice or polenta


  • 1 tbs olive oil
  • 1 cup onion (chopped)
  • 1 tbs black mustard seeds
  • 2 tsp cumin seed
  • 1 large jalapeño (seeded, minced)
  • 2 cloves garlic (minced)
  • 4 tbs fresh ginger (chopped)
  • 1/2 tsp turmeric
  • 1 large ripe mango (peeled and diced)
  • 8 oz tomato sauce
  • 1/4 tsp salt
  • 1 medium lemon, juiced
  • 4 large eggs
  • 4 sprigs cilantro (GARNISH)
  • Polenta, cut into squares or Loto Rice


  1. Heat a 12-inch skillet over high heat.
  2. Add the oil to the hot pan.
  3. Add onion, mustard seed, cumin seeds, and jalapeño and stir.
  4. Turn heat down to medium-high and cook until the onions are slightly browned, about 5 minutes.
  5. Add the garlic, ginger, and turmeric and cook for 2 minutes more.
  6. Add mango, tomato sauce, salt, and lemon juice and cook on medium-low heat until thickened, about 3 minutes.
  7. Make four wells in the curry sauce mixture and crack an egg into each impression.
  8. Cover the pan and cook until the whites are cooked and the yolks are slightly runny, 2-3 minutes.
  9. Serve the curry over the polenta or loto rice, 1 egg per person, dividing the remaining sauce among the plates.
  10. Garnish each with a cilantro sprig.
  11. Option: fry egg separately and place on top of curry mixture when serving


Source:  New Vegetarian by Robin Asbell


  • Calories: 129
  • Fat: 9.09 g
  • Carbohydrates: 8.68 g
  • Protein: 4.51 g
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