Seychellois-style Pork and Egg Cake

Ingredients

In this adaptation of the original Danish dish, Flæskeæggekage, we have incorporated Seychellois flavors and ingredients to create a unique fusion dish. The original dish typically uses bacon, while we have substituted it with tender pieces of pork to add a meatier flavor. Additionally, we have incorporated Seychellois spices and cooking techniques to infuse the dish with the vibrant flavors of Seychellois cuisine. We alse have the original recipe for Flæskeæggekage, so you can check it out.

• 500g (1.1 lb) pork, cut into small pieces 500g (1.1 lb) pork, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Seychellois curry powder 1 teaspoon Seychellois curry powder
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 6 eggs 6 eggs
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 32g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large frying pan, heat some vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
4. 4.
   Add the pork pieces to the pan and cook until browned and cooked through.
5. 5.
   In a bowl, beat the eggs until well combined.
6. 6.
   Add the Seychellois curry powder, turmeric, cumin, cinnamon, cloves, nutmeg, salt, and pepper to the beaten eggs and mix well.
7. 7.
   Pour the egg mixture over the cooked pork in the frying pan and stir gently to combine.
8. 8.
   Transfer the mixture to a greased baking dish and spread it evenly.
9. 9.
   Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the eggs are set.
10. 10.
    Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Pork — Choose lean cuts of pork for a healthier option. Trim any excess fat before cooking.
• Seychellois curry powder — If you can't find Seychellois curry powder, you can substitute it with a combination of mild curry powder and a pinch of chili powder for a hint of heat.

Tips & Tricks

• For added flavor, marinate the pork in the Seychellois spices for a few hours before cooking.
• Serve the Seychellois-style Pork and Egg Cake with a side of tomato chutney or spicy mango salsa for a burst of freshness.
• Feel free to customize the spice blend according to your taste preferences. Add more or less of each spice to suit your palate.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.
• This dish pairs well with a side of steamed rice or Seychellois breadfruit chips.

Serving advice

Serve the Seychellois-style Pork and Egg Cake warm as a main course or as a side dish alongside other Seychellois delicacies. Garnish with fresh herbs such as cilantro or parsley for an added touch of freshness.

Presentation advice

To enhance the presentation, sprinkle some extra Seychellois curry powder on top of the baked cake before serving. You can also garnish with thinly sliced red chilies or a drizzle of coconut milk for an extra pop of color.