Shakazulu eggs

As most of my fellow brunch fans can attest, many restaurants offer very similar dishes for the mid-morning meal. Eggs Benedict, avocado on toast, and shakshuka eggs are the heavy hitters on many menus. Never one to shy away from reinventing a dish or creating pastry hybrids, I thought I would put my own spin on the delicious shakshuka and give it a more South African twist. Baked eggs nestled in a peppadew relish, with a few boerewors meatballs, carry the slight familiarity of the North African dish but with a distinctive local flavor. I deemed it only fitting that the name receive the same treatment, and thus, Shakazulu Eggs were born.

Shakazulu Eggs - serves 4

Peppadew salsa

1 tbsp. oil

2 small red onions, finely chopped

2 garlic cloves, finely chopped

2 tins tomatoes

75g peppadew finely chopped

Boerewors meatballs

400g boerewors, skin removed and rolled into 20g balls

8 eggs

Chopped coriander to garnish

Method

Peppadew tomato salsa

●       Heat the oil in a pot on medium heat

●       Sauté onions until translucent

●       Add garlic and cook for a further minute

●       Add the tomatoes and peppadews, cook for 30 minutes, be sure to season the salsa

●       Take the salsa and using a stick blender and puree until smooth

Boerewors meatballs

●       Heat a frying pan over medium heat

●       Cook the meatballs in some oil until they are just cooked

Assembly

●       Pour the salsa into a shallow but wide heatproof casserole dish

●       Make indentations in the salsa and crack the eggs in them

●       Place boerewors meatballs into the casserole dish evenly

●       Place back in the oven for 5-10 minutes or until the eggs are nicely cooked

●       Alternatively place the heatproof dish on some low charcoal embers until the eggs are cooked

●       Serve with chopped coriander and toasted baguette or even better a braaibroodjie or roosterkoek