- 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
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.