Grilled Mieliepap Cakes with Chakalaka Eggs

Serves 4

Preparation time: 10 minutes

Cooking time: 40 minutes

Cost per recipe: Serves 4 for under R100

Ingredients:

• 1 L (4 cups) chicken stock
• Salt and pepper

• 310 ml (1¼ cups) maize meal
• 5 ml (1 tsp) oregano, finely chopped + extra
• Olive oil, for brushing
• 410 g tin chakalaka
• 4 eggs

Method:

1. For the pap cakes, bring the stock and 2.5 ml (½ tsp) salt to a boil in a medium saucepan over medium heat. Slowly add in the maize meal, whisking continually to prevent lumps from forming. Cover and cook for 15 minutes. Stir with a wooden spoon and cook, covered, for a further 10 minutes or until cooked. Stir through the oregano.
2. Press evenly into a 23 cm square on a greased baking tray. Cut into 4 x 11 cm rounds with a cookie cutter.
3. Heat a splash of oil in a frying pan on high and grill the pap cakes for about 2 minutes on each side or until golden.
4. Meanwhile, heat the chakalaka in a large frying pan on medium until hot. Make 4 holes in between the mixture and break an egg into each. Cook for about 5 minutes for soft yolks or until eggs are cooked to your liking. Season with salt and pepper. Serve with the pap cakes and garnish with extra oregano.

Optional:

Fry 400 g boerewors and slice before adding the chakalaka.