- 12 large free-range or organic eggs
- ½ cup fresh cream
- sea salt and freshly ground black pepper, to taste
- ½ t chilli, finely chopped
- 2–3 T mixed herbs such as parsley, thyme or coriander, finely chopped
- 650 g boerewors
- 2 litres hot water
- ciabatta, for serving
Crack the eggs into greased cocottes. Add 1 t cream, salt and pepper, a little chilli and a sprinkle of herbs to each. Cover the tops with a foil and pierce with a skewer or knife to create a single hole in the centre. Set aside.
Grill the boerewors over a low heat for 8–10 minutes on each side, or until cooked through. Set aside and keep warm. You can also reheat it on the grill just before serving.
Make sure the fire is at a medium flame– not leaping flames, but not simply smouldering either. Place thick aluminum foil over the grid and adjust it to the middle rack. Place the cocottes in a roasting pan and place on the grill. Pour in the water to come up halfway up the sides of the cocottes.
Cook for 17–20 minutes, or until the egg whites are cooked through and the yolks are cooked to your preference. Lift the foil and check after 10 minutes. Without the convection of an oven, this may be a little more difficult to control, and some cocottes may cook faster than others.
Serve with sliced ciabatta and the boerewors.
Cook's note: This simple egg dish – good for brunch or anytime – gets a different treatment on the braai. The braai needs to be level to ensure even cooking of all the cocottes (heatproof earthenware dishes), and the cooking time does vary depending on the heat. I like using boerewors but you can use any thick beef, pork, lamb or soya sausages, too. Serve with ciabatta for dipping.