Description
A South African take on baked eggs, with a rich tomato and pepper base boosted with chakalaka and served with crispy pap soldiers. Delish!
Ingredients
Crispy Pap Soldiers
Butter, for greasing
2 C (500 ml) water
½ tsp (2,5 ml) salt
2 C (500 ml) maize meal
2 Tbsp (30 ml) butter
1 Tbsp (15 ml) cornflour
¼ tsp (1,25 ml) paprika
¼ tsp (1,25 ml) ground turmeric
Vegetable oil, for brushing and shallow frying
Salt, for seasoning
Chakalaka Baked Eggs
2 Tbsp (30 ml) vegetable oil
1 medium onion, finely diced
1 red pepper, diced
2 garlic cloves, minced
1 tsp (5 ml) mild curry powder
1 Tbsp (15 ml) tomato paste
1 x 400 g tin chopped tomatoes
1 x 410 g tin mild & spicy chakalaka
Salt and freshly ground black pepper, to taste
1 tsp (5 ml) sugar
6 large Nulaid Free Range Eggs
To Serve
Fresh coriander, roughly chopped
1 red chilli, sliced (optional)
Instructions
Crispy Pap Soldiers
Line a baking tray with baking paper or lightly grease with butter.
Bring the water and salt to the boil in a medium saucepan. Gradually add the maize meal, whisking continuously to prevent lumps. Reduce the heat to low, cover and cook for 5–10 minutes, stirring occasionally, until thick and cooked through.
Stir in the butter, cornflour, paprika and turmeric and mix well until evenly combined.
Spoon the pap onto the greased tray and spread it into an even layer about 2 cm thick. It does not need to fill the entire tray; maintaining an even thickness is more important. Smooth the top and set aside to cool completely and firm up.
Once firm, cut the pap into rectangular strips, approximately 8 cm long and 2 cm wide, for the pap soldiers.
Pour enough vegetable oil into a large frying pan to shallow fry the pap soldiers. Heat over medium-high heat. Working in batches, carefully add the pap soldiers in a single layer, ensuring that the pan is not overcrowded.
Shallow-fry for 2–3 minutes per side, turning carefully, until crisp and deep golden brown all over.
Transfer to a plate lined with paper towel to drain any excess oil. Season with a little salt.
Chakalaka Baked Eggs
Heat the vegetable oil in a large ovenproof frying pan over medium heat. Add the onion and red pepper and cook for 5–6 minutes or until softened.
Add the garlic and curry powder and cook for about 30 seconds, until the spices have been tempered. Stir in the tomato paste and cook for a further minute, then add the chopped tomatoes.
Simmer for 8–10 minutes, stirring occasionally, until reduced to a thick, spoonable sauce. Stir in the chakalaka and allow to simmer for a further 2–3 minutes. Season with salt and pepper. If needed, add the sugar to balance the acidity of the tomatoes.
Use the back of a spoon to make six wells in the sauce, and crack an egg into each one. Cover with a lid and cook for 7–10 minutes, until the egg whites are set but the yolks are still soft.
To Serve
Garnish the baked eggs with fresh coriander and fresh chilli, if using. Serve immediately with the crispy pap soldiers for dipping into the soft egg yolks and scooping up the chakalaka sauce.
Notes
The pap soldiers can be slightly reheated in an air fryer before serving.
