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Fish en papillote with orange juice

15 - 20 minutes

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Monkeygland rump chunks with charred corn and cabbage tostadas

40 minutes

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Braaied chicken with chilli, macadamia and rose marinade

40 minutes

Chilli recipes

Tomato curry with coconut-hazelnut rice

30 minutes

Aliums

Chilli Romesco rump with onion rings

15 minutes

Asian recipes

Khanya’s secret sweet fire sauce

15 minutes

Brinjal recipes

Bhisto with fried eggs

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

2 T extra virgin olive oil
1 large onion, roughly chopped
6 medium tomatoes, roughly chopped
2 chillies, finely chopped
1 T brown sugar
Sea salt and freshly ground black pepper, to taste
8 free-range eggs
fresh white bread

Method

Heat a saucepan and add half the olive oil. Lightly fry the onion over a medium heat until soft and fragrant.
Stir in the tomatoes. Simmer for a few minutes, or until the tomatoes begin to break down. Add the bird's eye chillies, sugar and salt and stir well. Simmer for a further 10 minutes, stirring occasionally, or until the relish is thick. Set aside.
Heat the remaining oil in another pan and fry the eggs. Serve with a dollop of the bhisto, fresh white bread and a steaming cup of tea.

Cook's note: This genius relish made out of little more than tomatoes and onions was popularised in Port Elizabeth by black, working-class families in their endless pursuit of affordable meal solutions. I added bird’s-eye chillies to take it to the next level. It’s not a boastful or fancy dish, just a lip-smackingly good old tomato sauce – the taste of nostalgia.

Discover more breakfast recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Fish en papillote with orange juice

Monkeygland rump chunks with charred corn and cabbage tostadas

Braaied chicken with chilli, macadamia and rose marinade

Tomato curry with coconut-hazelnut rice

Chilli Romesco rump with onion rings

Lynette’s tofu “halloumi”

Khanya’s secret sweet fire sauce

Tuna-and-brinjal bake

Tomato caponata pasta

Tuna-and-bean salad

Rosemary salt-baked lamb rack