Breakfast Archives

Breakfast recipes

Cauliflower-and-goat’s cheese frittata

55 minutes

Citrus recipes

Buttermilk rye crêpes Suzette with clementines

30 minutes

Breakfast recipes

Potato farl with crispy bacon and maple syrup

15 minutes

Asian recipes

Bhisto with fried eggs

35 minutes

Bhisto with fried eggs

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.

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Bacon-and-cheese turnovers

“Clingwrap” eggs

Chorizo-and-egg hot pan

Cauliflower-and-goat’s cheese frittata

Buttermilk rye crêpes Suzette with clementines

Potato rösti

Basic frittata

Turmeric latte

Potato farl with crispy bacon and maple syrup

Khai jiao

LA Kitchen Huevos

Pan con tomate

Bhisto with fried eggs

Bhisto with fried eggs

Ingredients

Method