Easy recipes for any cook: from cheat's meals to cooking from scratch

Citrus recipes

Lemon tart

1 hour 20 minutes

Dhal

20 minutes

Brunch recipes

Bombay potatoes with chilli eggs

15 minutes

Beef recipes

Silverside potjie

3 hours

Braai recipes

Braaied chicken risotto

1 hour

Beef recipes

Venison biltong-crusted beef pies

2 hours 35 minutes

Braai recipes

Braaied sweet potato salad

45 minutes

Beef recipes

Frikkadels

25 minutes

Chicken recipes

Whole chicken soup

1½ - 2 hours

Bread recipes

Caramelised brown butter banana bread

1 hour 15 minutes

Braai recipes

Ciambotta

25 minutes

Ciambotta

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

Ciambotta

Ingredients

Method