ZZ2 Classic round tomatoes are available every day of the year! As a staple for many South Africans, our classic round tomatoes are a great ingredient for many African inspired dishes such as this Chakalaka Fire Eggs recipe!
Serves:
4
Total Time: +/-
40
mins
For the chakalaka
8 ZZ2 Classic Round Tomatoes, finely chopped
3 tablespoons oil
1 ZZ2 onion, finely chopped
2 green chillies seeded and chopped
2 cloves garlic, crushed
50 grams ginger, finely grated
1 tablespoons mild curry powder
3 bell peppers, one red, green and yellow finely chopped
4 large carrots, topped, tailed and grated
2 tablespoons tomato paste
1 tin canned baked beans
2 sprigs fresh thyme, finely chopped
Salt and freshly ground black pepper
For the sweet corn dumplings
1 tin creamed sweet corn
4 cups water
2 tsp salt and pepper,
2 tbsp. sunflower oil,
1 handful spring onions, finely chopped
2 cups maize meal
2 eggs
8 eggs, for cooking in the chakalaka
For the chakakala. Heat the oil in a pan and fry the onions until soft and translucent. Add the chillies, garlic and half of the ginger (reserve the other half to add right at the end). Add the curry powder and stir to combine. Add the bell peppers and cook for another 2 minutes. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes. Remove from the heat and add the baked beans, thyme and remaining ginger and stir to combine; season with salt and pepper.
For the dumplings, pour water into a large pot, add salt and oil and bring to the boil. Add spring onion, slowly pour maize meal into pot and stir. Cover with lid, reduce heat to low and allow pap to simmer for 30 minutes. Add creamed sweet corn and eggs and mix till combined. Rub hands with a little bit of oil and form the mixture into balls.
Place the chakalaka in an ovenproof dish and place the dumplings evenly throughout the dish. Break the eggs evenly into the ovenproof dish and place in a preheated oven at 180 ˚ C or cook on a hot fire till the egg whites are completely set and cooked. Dish two eggs and dumpling with some chakalaka for each person.