Egg recipes

Soya-marinated eggs

6 minutes, plus 8 hours marinating

Braai recipes

Yellowtail kedgeree

30 minutes

Beverage recipes

Vietnamese egg coffee

Egg recipes

Bobotie

50 minutes–1 hour

Braai recipes

Campfire mini soffrito shakshuka skillets

20 minutes

Asparagus recipes

Brown-butter poached eggs and asparagus

20 minutes

Egg recipes

Green caponata

30 minutes

Breakfast recipes

Chilaquiles

15 minutes

Chicken recipes

Chopped liver

30 minutes

Breakfast recipes

iBhisto

25 - 30 minutes

Chicken recipes

Avgolemono (egg-and-lemon soup)

25 minutes

Dhal recipes

Dhal with eggs

35 minutes

Dhal with eggs

By Khanya Mzongwana

Difficulty Easy

Cooking Time 35 minutes

Ingredients

1⁄3 cup canola oil
1 medium onion, roughly chopped
2 cloves garlic, minced
1 T fresh turmeric minced
2 T medium curry powder
1 t chilli powder
1 t cumin seeds
300 g red lentils, soaked for a few hours or overnight
1 large sprig curry leaves
sea salt and freshly ground black pepper, to taste
6 large free-range eggs
1 red chilli, chopped
rice or naan, for serving

Method

1. Heat the oil in a large saucepan. Fry the onion, garlic, turmeric and spices until the onion softens and the spices are fragrant.

2. Stir in the lentils and curry leaves. Season well and add enough water to cover the lentils. Gently simmer for 30 minutes, stirring occasionally.

3. Crack the eggs into the dhal and simmer for a further 4 minutes or until the eggs are cooked to your liking. Scatter over the chopped chilli and serve warm with naan or rice.

Find more egg recipes here.

Photographs: Jan Ras
Food assistant: Thandi Mamacos

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Soya-marinated eggs

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Brown-butter poached eggs and asparagus

Green caponata

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iBhisto

Avgolemono (egg-and-lemon soup)

Dhal with eggs

Dhal with eggs

Ingredients

Method