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Sausage potato hash with poached eggs

30 minutes

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Paneer with spinach-yoghurt sauce

20 minutes

Nightshade recipes

Baked egg keema

By Keletso Motau

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 red onion, roughly chopped
2 T butter
500 g Woolworths lean beef mince
2 T Woolworths meat masala x
2 sachets Woolworths beef stock concentrate
¼ cup water
4 free-range eggs
4 rotis, for serving
Woolworths double-cream yoghurt, for serving (optional)

For the salsa, toss:

12 cherry tomatoes, halved
3 mini cucumbers, thinly sliced
15 g coriander, roughly chopped
1 lemon, juiced
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C.

2. Gently sauté the red onion in the butter in an ovenproof pan over a medium-high heat until translucent. Add the mince and meat masala and mix well. Increase the heat to high and brown the mince. Add the beef stock and water, then simmer for 5 minutes.

3. Make 4 wells in the mince and crack the eggs into the wells. Bake for 5–10 minutes until the eggs are cooked to your preference.

4. Serve the keema with the rotis, tomato salsa and yoghurt.

Cook's note: Keema can also be made with lamb or chicken mince.

Photographs: Jan Ras
Food assistant: Ivan Masiyazi

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Baked egg keema

Baked egg keema

Ingredients

Method