Chunky Chakalaka & Deep-Fried Eggs
Servings 8
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
Chakalaka
- Canola oil, to fry
- 2 onions, chopped
- 4 tsp Hinds Spices Cayenne Pepper
- 1 tsp Hinds Spices Turmeric
- 4 Tbsp Pakco Traditional Curry Powder
- 100g
Rhodes Quality Tomato Paste - 1 x 410g tin
Rhodes Quality Chopped and Peeled Tomatoes - 6 large carrots, peeled and cut into 1 cm chunks
- 6 peppers, seeds removed, cut into large cubes
- 500ml boiling water
- 1 x 400g tin
Rhodes Quality Baked Beans - Salt, to season
Eggs
- 8 boiled eggs, peeled
- 200g Hinds Spices Southern Coating Original
- 1 egg, beaten
- 1 L oil, to deep fry
METHOD
Chakalaka
- Heat the canola oil in a large pot. Fry the onion, Hinds Cayenne Pepper, Hinds Turmeric and Pakco Traditional Curry Powder for 2 minutes. Stir in the Rhodes Quality Tomato Paste. Add the Rhodes Quality Chopped Tomatoes, carrots, peppers and boiling water. Simmer for 20 minutes. When the carrots are cooked, add the Rhodes Quality Baked Beans and season with salt to taste.
Eggs
- Coat each boiled egg in Hinds Southern Coating and then dip each boiled egg into the beaten egg mixture and then back into the Hinds Southern Coating Original. Deep-fry the eggs on high heat until golden brown. Remove from the hot oil and serve with the chunky chakalaka.
Chef's Tip
- Short on time? Use a can of Rhodes Quality Chakalaka instead.