Recipes Archive

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Dip recipes

Crushed tomato salad

Bacon recipes

Hotcakes with bacon

20 minutes

Sweet treat

Shortbread dippers with honey-caramel sauce

5 - 10 minutes

Pizza recipes

Brinjal pizza

35 minutes

Braai recipes

Prawn and mango curry with phulkas

20 minutes

Indian recipes

Saffron mango lassi

Mango tart

30 minutes

Asian recipes

Asian-style fillet roast on rice noodles

30 minutes

Raspberry and ricotta whip

Breakfast recipes

Eggs in tomato sauce

35 minutes

Eggs in tomato sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

1 T olive oil
1 onion, chopped
1/2 t ground coriander
1/2 t ground cumin
1/2 t chilli flakes (optional)
1 x 400 g tin of chopped tomatoes
4 free-range eggs

Method

Preheat the oven to 180°C . Heat the olive oil and sauté the chopped onion until slightly brown, then add the ground coriander, ground cumin and chilli flakes.

Cook for a further 2 minutes, then add the tomatoes. Simmer for 20 minutes.

Fill individual cups or small bowls with the tomato sauce and carefully top with a free-range egg. Bake for 5 minutes, or until the egg is cooked, but the yolk soft.

Serve with toasted ciabatta.

Discover more breakfast recipes here.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Beetroot-and-hazelnut salad

Crushed tomato salad

Hotcakes with bacon

Shortbread dippers with honey-caramel sauce

Brinjal pizza

Prawn and mango curry with phulkas

Saffron mango lassi

Mango tart

Asian-style fillet roast on rice noodles

Raspberry and ricotta whip

Eggs in tomato sauce

Eggs in tomato sauce

Ingredients

Method