Sarah Graham’s South African Sweetcorn Bread with Poached Eggs and Spicy Chakalaka (Tomato Relish)

Name: South African Sweetcorn Bread with Poached Eggs and Spicy Chakalaka (Tomato Relish)
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: South African
Ingredients: 3 cups self-raising flour; 1.5 tsp salt; 1 tsp sugar; 1 can whole corn kernels; 1 cup cheddar cheese (grated); 1 cup buttermilk; 2 eggs (lightly whisked); 1/2 red onion (diced); 1 tbsp olive oil; 1 tsp garlic (crushed); 1/2 tsp dried chilli flakes; 1/2 tsp medium curry powder; 1 cup baby tomatoes (chopped); 1 tbsp chutney; 4 slices Sweet corn Bread (toasted); 4 eggs; 1 ripe avocado

Sarah Grahamʼs South African Sweetcorn Bread with Poached Eggs and Spicy Chakalaka (Tomato Relish) recipe tastes incredible. See ingredients & method below.

An unfussy masterpiece that is both easy and delicious

A few fun variations include adding finely chopped red onion, spring onions or even chopped sundried tomatoes and olives. ... More

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South African Sweetcorn Bread with Poached Eggs and Spicy Chakalaka (Tomato Relish)

Media Credit: Henk Hatting

Ingredients

For the Sweetcorn Bread

3 cups self-raising flour
1.5 tsp salt
1 tsp sugar
1 can whole corn kernels
1 cup cheddar cheese (grated)
1 cup buttermilk
2 eggs (lightly whisked)

For the Quick Chakalaka

1/2 red onion (diced)
1 tbsp olive oil
1 tsp garlic (crushed)
1/2 tsp dried chilli flakes
1/2 tsp medium curry powder
1 cup baby tomatoes (chopped)
1 tbsp chutney

To Serve

4 slices Sweetcorn Bread (toasted)
4 eggs
1 ripe avocado

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Method

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Preheat the oven to 180ºC fan-forced (200ºC conventional). Grease and line an 18 x 9 cm loaf tin.
Add all the ingredients to a mixing bowl and mix until combined.
Pour the batter into the prepared loaf tin and bake for 45 minutes, or until golden and a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for a few minutes before transferring to a cooling rack.
Cool to room temperature before serving.
Make the Chakalaka by frying the onion in the olive oil until softened. Add the garlic, chilli flakes and curry powder, and cook for 1 minute.
Stir in the tomatoes and chutney, lower the heat and simmer for at least 10 minutes or until thickened to your liking. Mash roughly with a fork, taste for seasoning, then set aside until ready to serve.
To poach the eggs fill a medium saucepan halfway with water and bring to a simmer. Carefully crack 1 egg into a cup. Stir the water in the saucepan vigorously to create a whirlpool. Carefully tip the egg into the whirlpool and leave to cook for 2 minutes for a soft egg or up to 4 minutes, if you prefer a harder egg. Using a slotted spoon, carefully transfer the egg to a warm plate. Repeat with the remaining eggs.
Serve with the Quick Chakalaka and toasted Sweetcorn Bread.

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