- 50 g flour
- 100 g panko crumbs
- 2 free-range eggs, beaten
- 4 free-range eggs, poached
- Canola oil, for frying
- For the chakalaka:
- 4 sweet red peppers, halved and seeded
- 1 x 350 g punnet Woolworths roasting vine tomatoes
- ¼ cup olive oil
- Sea salt and freshly ground black pepper, to taste
- 1 red onion, roughly chopped
- 2 garlic cloves, finely chopped
- 3 red chillies, finely chopped
- 1 T curry powder
- 1 x 400 g can butter beans, drained
- 200 g Woolworths Spitzkoppe cabbage, roughly chopped
Preheat the oven to 200°C. Place the flour, beaten egg and panko crumbs in separate bowls. Gently roll the poached eggs in the flour, then in the beaten egg and finally in the panko crumbs. Be sure to handle the poached eggs gently otherwise the yolks might burst.
Heat the oil in a saucepan over a medium to high heat, then deep-fry each egg for 3 minutes, or until golden and crisp.
To make the chakalaka, place the peppers and tomatoes on a lined or greased baking tray, drizzle with a little olive oil and season. Roast for 20 minutes or until soft and golden.
Heat the remaining olive oil in a pan and fry the onion for 5 minutes over a medium heat until translucent. Add the garlic, chilli and curry powder and fry for 3 minutes over a low heat. Add the remaining ingredients, including the roast peppers and tomatoes, and cook for 5 minutes.
Serve the fried poached eggs with the chakalaka and season to taste.