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Zabaglione with strawberries

10 minutes

Our secret to perfectly crispy chicken katsu

Enjoy all the perks of your favourite Japanese takeout, crispy chicken katsu, without leaving your...

Chicken recipes

Citrus chicken tray bake with mash

45 minutes–1 hour

Berry recipes

Strawberry blondies

35 minutes

Fish recipes

Smoked haddock fish cakes

40 minutes

Fish recipes

Basa fish cakes

40 minutes

4 genius ways we’re using seedless LemonGold® lemons this winter

When winter comes along, you can expect a bounty of citrus in store. Take advantage...

Fish recipes

Hake fish cakes

10–15 minutes

Fish recipes

Smoked trout fish cakes

50 minutes

Green goddess focaccia

30 minutes

Anchovy recipes

Pea Caesar salad

20 minutes

Braai recipes

Ciambotta

25 minutes

Ciambotta

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

6 T olive oil
6 baby marrows, roughly chopped
3 brinjals, roughly chopped
2 T garlic, crushed
1 t chilli, crushed
1 t ground coriander
1 t ground cumin
1 t ground cinnamon
1 x 70 g can Woolworths soffritto tomato paste
1 x 400 g can tomatoes
½ cup Woolworths tomato passata
1 cup vegetable stock
2 T Woolworths harissa paste
6 free-range eggs
fresh coriander, for serving
spring onion, for serving, sliced
grated Parmesan, for serving

Method

1. Heat 3 T olive oil in a large cast-iron pot over the fire. Brown the baby marrows and brinjals separately and set aside.

2. Add the remaining olive oil and fry the garlic, chilli, coriander, cumin and cinnamon for 5 minutes. Add the tomato paste, tomatoes, passata and stock and cook for 15 minutes.

3. Stir through the baby marrows, brinjal and harissa. Crack the eggs into the sauce, shakshuka style, and cook to your preference. To serve, top with the coriander, spring onions and Parmesan.

Find more stew recipes.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa

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Ciambotta

Ingredients

Method