More than a binding agent, eggs can transform everyday ingredients into memorable meals, especially in South Africa, where food brings people together. All it takes is the crack of an egg for beef and bread to become bobotie, and egg custard and biscuits to turn into a sweet tart. This Heritage Day recipe is no different. Enjoy long weekend celebrations and treat friends and family to a local and ‘lekker’ breakfast of Chakalaka Baked Eggs made with the magic of Nulaid Free Range Eggs.
A classic combo that’s hard to beat!
A Fresh Egg Is Nulaid…
Whether poached, fried, scrambled or baked into something delicious, Nulaid Free Range Eggs are incredibly versatile. With essential amino acids, they’re ideal for boosting protein and egg-enriched diets for lacto-vegetarians, flexitarians and even little picky eaters, whether making savoury tarts, breakfast frittatas, comforting mac and cheese or a hearty brekkie, like this one.
There’s almost nothing Nulaid Free Range Eggs can’t do!
Farm-fresh and delicious, Nulaid Free Range Eggs are great for cooking midweek meals, weekend breakfasts and baking tasty treats, pastries and beyond. Hosting friends and family for a special gathering? Make a delicious salad to complement mains, or enjoy a bountiful breakfast or brunch. There’s almost nothing Nulaid Free Range Eggs can’t do!
Heritage on the Plate
Fiery and flavourful, this Chakalaka Baked Eggs dish is loaded with spicy sauce using ready-made chakalaka and tinned chopped tomatoes. The addition of curry powder, garlic, chilli and braised onions makes this dish even more aromatic. The eggs add substance and protein to this dish, making it fantastic for fuelling on busy days.
Once the chakalaka has simmered and all the flavours are beautifully blended, use a wooden spoon to create nests for the Nulaid Free Range Eggs and crack them into the pot, ensuring they are evenly dispersed throughout the dish. Leave covered until the eggs are just cooked. Garnish with fresh coriander leaves, and dip crispy pap soldiers into the runny yolks for the best bite. A classic combo that’s hard to beat!
Chakalaka Baked Eggs with Crispy Pap Soldiers
South African brekkie meets shakshuka in this delicious dish. Dip into the runny yolks and chakalaka with the crispy pap soldiers and savour each mouthful.
Serves: 4–6 | Prep time: 15 minutes (plus cooling time) | Cooking time: 45 minutes | Difficulty: Easy
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)
Method
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. (Tip: The pap soldiers can be slightly reheated in an air fryer before serving.)
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.
Want more Heritage Day recipe inspirations? Try making an omelette on the braai.
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