DELICIOUS RECIPES THAT USE EGGS AS THE STAR OF THE DISH

SACHA VAN NIEKERK

Delicious and sophisticated recipes for eggs that prove this humble ingredient can be the star of any dish.

AVO SHAKSHUKA WITH AVOCADO HARISSA YOGHURT

Ingredients:

30ml avocado oil or olive oil

1 red onion, finely chopped

1 clove garlic, minced

5ml ground turmeric

5ml smoked paprika

1 red and 1 yellow pepper, diced

1 x 400g tin chopped tomato

125ml tomato passata or tomato puree

100ml water

5ml sugar

4 eggs

1 avocado, peeled and sliced

For the avocado and harissa yoghurt:

250 ml Greek-style or plain yoghurt

1 avocado, smashed

1tbsp harissa paste

Coriander to garnish

Flatbread to serve

Method:

Heat the oil in a heavy pan and sauté the onion until soft. Add the garlic and cook for 1 minute. Add the smoked paprika and turmeric and cook for a further 1 minute. Add the peppers and sauté for 2 minutes until softened.

Add the chopped tomato passata or tomato puree, water, and sugar and simmer for 20-25 minutes until thickened. While the tomato sauce is cooking make the harissa yoghurt by stirring the harissa through the yoghurt and set aside until serving.

Cook the eggs in the sauce by making indentations in the tomato ragout and gently break an egg into each hollow. Cover with a lid or a piece of foil and cook over low heat until the whites are cooked through or done to your liking.

To serve top with the sliced avocado and harissa yoghurt, garnish with coriander and avocado slices.

RAMEN BY @INKYUNGKITCHEN

Ingredients:

Chicken broth

1 tbs olive oil

800g free-range whole chicken carcass, wings and/or legs

1 large yellow onion, cut half with peel

3 sticks of celery

1 leek (white part)

2 bay leaves

10g dried shiitake mushrooms

10cm piece of konbu (dried seaweed)

10g thick-sliced fresh ginger

4 litres water

Doenjang sauce

140g (½ cup) Doenjang (korean fermented soy bean paste)

3 tbs mirin

1 tsp fresh ginger, grated

1 tsp chilli bean paste

2 tbs maple syrup

Method:

Chicken broth Heat a pan with olive oil (medium-high). Place the chicken pieces and cook until the chicken skin is browned. It will help create more flavour. Place all the chicken and the rest of the ingredients into a large pot, cover with cold water and bring to a boil. When the water starts to boil, discard just the kombu (dried seaweed) and continue to boil the rest of the ingredients for 30 minutes.

Turn the heat lower and simmer gently for 2-3 hours. Add water as needed to ensure the bones are always just covered. Lastly simmer for 30 minutes to reduce the broth. The broth should be milky/cloudy. This should yield about two litres of broth. Strain the broth through a sieve, and discard the solids. If you don't use it straight away, pour it into jars and cool completely before refrigerating or freezing. Topping: Flash fry some sweetcorn, flat beans, carrot and pak choi with oil or butter and set aside. Blanch bean sprouts in a saucepan of boiling water for 10 seconds, then drain.

Cook eggs in a pot of boiling water for 6 minutes. Immediately drain and keep in the ice water for a few minutes, and shell.

Cook the noodles in boiling water for 2-3 minutes until just tender, then drain.

For the Doenjang sauce, combine all ingredients together in a small bowl and mix well.

Combine the chicken broth and the Doenjang sauce and bring to a boil. Add noodles to a bowl, pour over the hot broth and top with eggs, wakame, sweetcorn, flat beans, carrot, pak choi, bean sprouts and spring onions.

Add butter for a richer, soft, and creamy flavour.