This smoky relish works well with pap, eggs or braai meat. 

Breakfast sandwiches with red pepper relish

Makes 2 cups relish/ Serves 4 

Ingredients

For the relish

4 red peppers, charred and skinned
Glug olive or canola oil
4 cloves garlic, finely chopped
½ cup red wine vinegar
½ cup sugar
2 Tbsp smoked paprika
1 tsp chilli flakes
3 Tbsp chutney
Salt and milled pepper

For the sandwiches

8 thick-cut bread slices
Butter, for spreading
300g mozzarella
30g rocket
8 eggs, fried or poached

Method

1.  Char the peppers over an open gas hob flame, turning regularly using steel tongs to ensure even char, until blackened all over. (You can also grill the peppers on high if you don’t have a gas stove.) 
2.  Remove and place in a large bowl, then cover with clingfilm, allowing pepper to sweat. (This process will loosen skins, making it easy to peel.)
3.  After 15 minutes, uncover and brush away all the black skins off the peppers using your fingers. (You can even rinse the pepper briefly under water to get rid of any tiny black flecks.)
4.  Slice peppers open, discard stem and seeds. Slice into strips.
5.  Heat a glug of oil in a pot over medium heat.
6.  Fry garlic for a minute until golden, but not brown. Add remaining relish ingredients, stir to combine and leave to simmer for 15 minutes or until liquid has reduced to a thick, sticky sauce. Cool and store in the fridge until using, for up to three weeks.
7.  To make sandwiches, butter 8 slices of bread on both sides. Fry in a hot pan until golden. 
8.  Place a handful of grated cheese on 4 of the slices, return to pan and cover to allow the cheese to melt. 
9.  Spoon 1 cup relish on remaining 4 toasted slices, then top with rocket and eggs. Season. 
10.  Sandwich closed with cheesy bread and serve immediately. 

Listen up

When charring your peppers, popping is the sound of success! It’s the liquid in the pepper that builds up steam then pops open fibres when hot enough. Once the popping quiets down, turn slightly to ensure flame makes contact all over the pepper. 

Recipes & styling: Liezl Vermeulen 
Photography: Zhann Solomons 

Also read: Croissant breakfast casserole 

The post Breakfast sandwiches with red pepper relish appeared first on MyKitchen.

Now if this isn’t a breakfast for champions, we don’t know what is. A good old proudly South African gatsby doesn’t have to be as plain as meat, slap chips and tomato sauce. Instead, go for eggs and bacon in place of the protein and use baked beans to replace the tomato sauce. And the chips. Well, we just had to make hash browns.

SERVES 4 // COOKING TIME 25 mins

INGREDIENTS
4 potatoes, grated
2 tbsp salt
Vegetable oil, to fry
200g bacon
400g tin baked beans
4 eggs
1 baguette, sliced lengthways

METHOD
1. Squeeze excess liquid out of the potatoes and pat dry. Season with salt and form into patties.
2. Heat a few glugs of oil in a pan and fry the hash browns for 10 minutes on each side, until golden. Drain on paper towel.
3. Grill the bacon in the oven until crispy. Heat up the beans. Fry the eggs to your liking.
4. Cover the baguette with beans, hash browns, bacon and eggs. Cut into 4 and serve.

The post Bacon and egg gatsby appeared first on MyKitchen.