Mmm Monday: Try a new, quick, easy and affordable recipe this week

In unprecedented times such as this, we look for ways to relax our minds. Baking is a great way to relax and gives you multiple rewards; having a nice treat when you are done, and not spending extra money when you have to buy a bread, cake or any other baked goods.

Harking back to old roots, to the time when everything was home-made, is one of the more positive things of the lockdown, as people are relearning older skills, save more money and enjoy making something themselves.

This week we present a recipe by well-known local chef, the Nom Nom Geo Chef, Desmond Tshikota.

ALSO READ: Just R200 brings relief to Nkomazi families

Pilchard shakshuka

This meal takes about 30 minutes to prepare and serves about four people

Ingredients:

• 400g can of pilchards in tomato sauce
• Vegetable oil
• 1 onion, peeled and chopped
• 2 cloves garlic, finely chopped
• 1 tsp (5ml) paprika
• ½ tsp (2,5ml) sugar
• 410g can chopped tomatoes
• 410g can kidney beans, drained and rinsed
• Salt and black pepper to taste
• 4 eggs
• 1 small bunch fresh parsley, finely chopped
• 4 slices of fresh bread, lightly toasted.

Method:

Place the pilchards into a bowl. Remove half of them and reserve for later. Mash the other half into the sauce.

Heat a small amount of oil in a large saucepan and add the onion and garlic. Cook on a medium heat until softened and golden brown.

Add the paprika and sugar and allow to caramelise for a few minutes. Add the chopped tomatoes and half a can of water and allow to cook gently until softened, five to 10 minutes.

Stir in the kidney beans and mashed pilchards. Allow to simmer gently until the sauce thickens slightly and season with salt and pepper.

Remove from heat and, with a spoon, create four evenly spaced wells for the eggs. Gently break the eggs into each well and push the reserved pilchard fillets into the sauce around the eggs.

Sprinkle half the parsley into the pan and return to the heat. Cover and cook gently until the egg whites are cooked through and the yolks are done to your liking.

Remove from heat and serve directly from the saucepan, garnished with the remaining parsley and served with the toast slices.

Photos by Simoné van Zyl

Recipe by Nom Nom Geo Chef, Desmond Tshikota

ALSO READ: Lunchbox fund and Pediatric Care Africa roll out food parcels