In line with our theme this month of ‘Going Back to the Source’, we asked our chef friends at Sense of Taste for a recipe that calls for ingredients readily available at farmers’ markets where you can buy directly from the farmer, where everything is locally sourced in all senses of the word.
Chef Peter has created this delicious Smoortjie, influenced by such local inspiration as the spicy relish Chakalaka as well as the North African Shakshouka with its basic premise of poaching eggs in a mixture of tomato, chilli and onions.
What’s particularly wonderful about this dish is its versatility; it can be eaten as breakfast, lunch or dinner. Not only that, it’s very receptive to variations such as adding in cooked bacon, mushrooms, butter beans or spinach.
Chef’s tip: just remember to add in any pre-cooked extra ingredients before you drop your eggs into the mixture to poach.
Poached eggs in a tomato and roast pepper Smoortjie
You need a large deep pan for this recipe
Ingredients – this serves 4 to 6
- ¼ cup good quality local extra virgin olive oil – we like Morgenster
- Glug of good quality local extra virgin olive oil for garnishing
- Chopped parsley and coriander for garnishing
- 1 large onion finely diced
- 1 small chilli finely chopped – or 1 teaspoon dried chilli flakes
- 4 cloves of crushed garlic
- 1 teaspoon of ground cinnamon
- 2 teaspoons of sugar
- Oryx Desert Salt and Oryx Desert Pepper to season
- 2 tins of chopped tomato
- 1 x medium red pepper sliced – roasted in the oven at 200’ C for 15 min
- 1 x medium yellow pepper sliced – roasted in the oven at 200’ C for 15 min
- 6 large free range eggs
- Slice and roast peppers in Oven – 200’ C for 15 min
- Heat the ¼ cup olive oil in in the pan
- Gently Sauté the onion, garlic and chilli until soft.
- Pour in the chopped tinned tomato and the sugar and a tiny bit of water – ¼ cup
- Add cinnamon and season generously with Oryx Desert Salt and Oryx Desert Pepper
- Simmer until slightly thick – this will take about 15 min and you will smell the hint of cinnamon and lovely tomato aroma.
- Taste to check if you need more Oryx Desert Salt and Oryx Desert Pepper
- Reduce the heat and stir in the roasted peppers
- Make a depression in the mixture and crack an egg into the hole. Make as many holes as there are eggs and make sure they are evenly spread over the dish
- Now cover the pan with a lid for 5 to 8 minutes or until the eggs are cooked to your liking
- Swirl the glug of olive oil over the top and scatter the parsley and coriander on the top as well as a good grind of Oryx Desert Salt and Oryx Desert Pepper
Serve with your favourite bread and butter.