How do you like your eggs? That question is like music to my ear because more often than not it is asked in the setting of a sprawling serving at prep station.
This is usually at my hubby and I’s favourite stay and breakfast place, Indaba Gaborone.
The sous chefs and those in training, all from the brilliant tutelage of Chef Joyce are perfectionists that make sure you are consistently, pleasantly satisfied. Tota mme gone, how did it come about that people began having preference of egg doneness? I wonder if it was a trial and error thing, where for every preparation, there was that one person who would say, ‘this is it for me’... ’ke heletse gone ha’...lol. Suffice it to say, if you eggs aren’t made just right, according to your liking, it can be quite off-putting. I am completely that person.
My husband always wants to hide under a dining table when I start muttering to myself at any establishment.
I stand my ground. I can’t eat something I did not prepare, that I have paid money for, when it’s not how I want it done. He pretends to get on a call or begins a deep meditative concentration into oblivion the unfortunate guy. Fortunately for him, this helps him out too, when his steak is not medium rare and his persistent wife steps in to save the day and his meal. You’re welcome! There’s a variety of ways to prepare eggs and I love mine fried sunny side up with a runny or slightly runny yoke. My husband, however, makes the perfectly scrambled eggs. You know how scrambled eggs can get really dry and stodgy?
He makes sure they are perfectly moist and the scramble is a halfway stir that gives a nice balance of the white and yoke to perfection. I also really enjoy a great omelette and have also gotten into shakshuka, which is a go to prep dish in the chellzkitchen classes which will kick off soon. Register now for an individual session or group (remember we did a team building class of 40 in December). Other egg prep methods are the classic soft, medium or hard boiled, shakshuka, over easy, medium or hard, oven baked, pouched, or sous vide. This recipe is sure to change your outlook on eggs and set a precedent on how you will be having them moving forward. This shakshuka recipe is satisfying and delicious for any meal of the day! An easy one-pan dish, I absolutely love preparing it for the family or when out on a girls’ trip. It is one of those dishes that draws everyone to the table and keeps them coming back for more. Best part is, it’s made with a handful of ingredients and is also versatile. Allowing you to use what you have at hand or what are more preferred ingredients. Shakshuka is often prepared with eggs poached in the tomato and vegetable sauce. Eggs are an excellent source of high-quality protein, which can help keep you feeling full and satisfied.
INGREDIENTS 2 tablespoons oil 1 medium onion, diced 1 red bell pepper, diced 4 garlic cloves, finely chopped 2 teaspoon paprika 1 teaspoon cumin ¼ teaspoon chilli powder 1 can tomatoes 6 large eggs Salt and pepper, to taste 1 small bunch fresh cilantro, chopped 1 small bunch fresh parsley, chopped
INSTRUCTIONS Heat oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. Add garlic and spices and cook an additional minute. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5-8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking. Garnish with chopped cilantro and parsley before serving.
