Kenyan Mayai Pasua
A popular Kenyan street food, Mayai Pasua consists of hard-boiled eggs that are sliced open and topped with a fresh, tangy kachumbari (tomato and onion salsa). It's a simple yet flavorful snack or light meal.
🧂 Ingredients
- 6 large Eggs
- 2 medium Tomatoes(finely diced)
- 1 small Red onion(finely diced)
- 2 tbsp Fresh coriander (dhania)(chopped)
- 1 tbsp Lemon juice
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
- 1 small Chili(finely chopped (optional))
👨🍳 Instructions
- 1
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes for hard-boiled eggs.
⏱️ 10 minutes - 2
While the eggs are boiling, prepare the kachumbari. In a medium bowl, combine the finely diced tomatoes, red onion, chopped coriander, lemon juice, salt, and black pepper.
- 3
Stir the kachumbari mixture well to combine. Taste and adjust seasoning as needed.
💡 Tip: Finely chopping the vegetables ensures a better texture for the salsa. - 4
Once the eggs are cooked, drain the hot water and immediately plunge them into ice-cold water to stop the cooking process and make them easier to peel.
- 5
Carefully peel the cooled hard-boiled eggs.
💡 Tip: Start peeling from the wider end of the egg. - 6
Slice each egg in half lengthwise. You can also make a shallow cut across the egg to create a 'pasua' (split) effect.
- 7
Spoon a generous amount of the kachumbari mixture onto each egg half.
💡 Tip: Ensure each egg gets a good portion of the salsa. - 8
Serve immediately as a snack or a light breakfast.
💡 Pro Tips
- ✓For extra flavor, you can add a pinch of cumin to the kachumbari.
- ✓If you don't have lemon juice, a small amount of vinegar can be used.
- ✓Mayai Pasua can be served with a drizzle of hot sauce or tomato sauce for added taste.
🔄 Variations
- Some vendors add a small amount of finely chopped bell pepper to the kachumbari.
- A sprinkle of chili flakes can be added for more heat.