Ishay Govender, Author at Woolworths TASTE

Diwali recipes

6 Diwali recipes with a modern twist

Coconut recipes

Chana magaj with white chocolate

45 minutes

Braai recipes

Mielie-meal porridge with maple-butter sauce

40 minutes

en cocotte with boerewors" width="400" height="400"/>

Breakfast recipes

Eggs en cocotte with boerewors

20 minutes

Eggs en cocotte with boerewors

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

12 large free-range or organic eggs
½ cup fresh cream
sea salt and freshly ground black pepper, to taste
½ t chilli, finely chopped
2–3 T mixed herbs such as parsley, thyme or coriander, finely chopped
650 g boerewors
2 litres hot water
ciabatta, for serving

Method

Crack the eggs into greased cocottes. Add 1 t cream, salt and pepper, a little chilli and a sprinkle of herbs to each. Cover the tops with a foil and pierce with a skewer or knife to create a single hole in the centre. Set aside.

Grill the boerewors over a low heat for 8–10 minutes on each side, or until cooked through. Set aside and keep warm. You can also reheat it on the grill just before serving.

Make sure the fire is at a medium flame– not leaping flames, but not simply smouldering either. Place thick aluminum foil over the grid and adjust it to the middle rack. Place the cocottes in a roasting pan and place on the grill. Pour in the water to come up halfway up the sides of the cocottes.

Cook for 17–20 minutes, or until the egg whites are cooked through and the yolks are cooked to your preference. Lift the foil and check after 10 minutes. Without the convection of an oven, this may be a little more difficult to control, and some cocottes may cook faster than others.

Serve with sliced ciabatta and the boerewors.

Cook's note: This simple egg dish – good for brunch or anytime – gets a different treatment on the braai. The braai needs to be level to ensure even cooking of all the cocottes (heatproof earthenware dishes), and the cooking time does vary depending on the heat. I like using boerewors but you can use any thick beef, pork, lamb or soya sausages, too. Serve with ciabatta for dipping.

Browse more South African recipes here.

Melkkos with cinnamon-poached pears

Every-grain vegetable stew

Coronation chicken-and-corn toasties

Recipes & Articles by Ishay Govender

Chana magaj fridge tart

6 Diwali recipes with a modern twist

Poli with fresh coconut

Burfi panna cotta

Spicy lanterns

Jumbo loaf cake

Chevra

Chana magaj with white chocolate

Mielie-meal porridge with maple-butter sauce

Eggs en cocotte with boerewors

Eggs en cocotte with boerewors

Ingredients

Method