This recipe is pretty self-explanatory and I trust that even the casual observer will clearly see how great it is by simply reading through it. You make a very high-quality relish in your potjie on the fire and then you bake or poach some eggs in hollows in the relish. Simple as that. The only ingredient that could be mildly challenging is cabanossi, which is similar to droëwors and can be found at butcheries throughout South Africa. Failing that, just use salami or chorizo. Feeds 4-6.
- 2 tots olive oil
- 200 g cabanossi (or chorizo or salami, sliced into small pieces)
- 1 red onion (sliced)
- 1 red pepper (sliced)
- 2 garlic cloves (crushed)
- ½ tsp cayenne pepper (or chilli powder)
- 1 tsp paprika
- 1 punnet cherry tomatoes (halved, 250 g)
- 1 tub feta cheese (200 g, Danish style works best for this one)
- 6 jumbo eggs (the biggest eggs you can find)
- salt and freshly ground pepper
- a handful of basil leaves (chopped or torn into smaller pieces)
- slices of bread (toasted on the fire, to serve)
- In your no. 10 flat-bottomed potjie, heat the oil and fry the cabanossi, onion and pepper for a few minutes. You want the cabanossi to sweat and release a good aroma, and the onion to soften.
- Add the garlic, cayenne pepper and paprika and fry for another minute.
- Add the tomatoes and mix it all together. Let it simmer covered with the lid, for about 10 minutes so that all the flavours can socialise and get to know each other.
- Crumble all of the feta evenly into the potjie on top of the tomato mixture.
- Now use your wooden spoon and make six dents or hollows in the relish, big enough for an egg. Break an egg into each hole, taking care not to break the egg yolks.
- Season with salt and pepper and close the lid. Leave to cook for about 6 minutes on flames or coals. The relish needs to bubble as that will cook the eggs. The meal is ready when the egg whites are mostly cooked and the yellow still mostly soft.
- There is no harm in lifting the lid and peeking inside the potjie to see when this is done.
- Sprinkle with the basil leaves and serve immediately; this is not a meal that needs to rest before serving.
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