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Beans recipes

Pap and eggs

35 minutes

Pap and eggs

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

6 cups water
sea salt and freshly ground black pepper, to taste
360 g maize meal
2 T canola oil
1 onion, finely chopped
10 large free-range eggs
1⁄4 cup cream
atchar, for serving
tomato, sliced, for serving

Method

1. Place the water and salt into a large saucepan and bring to a boil. Gradually whisk in the maize meal. Whisking in the maize meal helps to disperse the grains into the water without forming lumps.

2.Stir with a wooden spoon until smooth and thick, then reduce the heat to low
and cook with the lid on for 20 minutes, stirring occasionally. Add a little water if
the pap becomes too thick or dry. Cover and cook for a further 10 minutes, stirring occasionally. The pap is ready when it’s smooth.

3. To make the scrambled eggs, heat the oil in a pan. Gently fry the onion until translucent, then add the eggs and cream. Scramble until cooked to your liking. Season and remove from the heat. Serve with the atchar and tomato.

Find more eggs recipe here

Photographs: Toby Murphy And Jan Ras
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

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Pap and eggs

Pap and eggs

Ingredients

Method