This heritage month, we’re celebrating all types of fire cooking, whether you’re doing an all-day-braai day (yes you can braai for breakfast too), camping or just want to push some culinary boundaries, these inspired eggs recipes are for you. 

Heritage-inspired Dutch baby  

Serves 4-6  

This smoky skillet stunner rises to the occasion in a kettle braai. 

Ingredients

For the Dutch baby  

1½ cup cake flour
1 ½ tsp salt
8 large eggs, at room temperature
½ cup milk, at room temperature 
1¼ cup (70g) grated mature
Cheddar 
1 Tbsp smoked paprika
½  cup butter 
200g leftover cooked boerewors, roughly chopped

1 large egg 
¼ red onion, finely chopped 
150g baby tomatoes, chopped
Handful coriander, chopped
Salt and milled pepper
Creme fraiche, to serve  

Method

1. Prepare very hot coals in kettle braai. Place the lid on the braai and open ventilation holes slightly at the bottom, creating an oven effect. 
2. For the Dutch baby, sift flour and salt into a mixing bowl. 
3. In another bowl, whisk eggs for 3 minutes until very fluffy. Add milk and whisk to combine.
4. Add the egg mixture to the dry ingredients and whisk to combine. 
5. Combine the cheese and paprika then set aside. 
6. Place a 28cm cast-iron skillet (of 6cm deep) on the braai grid, cover with the lid and preheat for 10-15 minutes. 
7. Melt butter in the skillet. Whisk the batter once more and pour half of the batter into the pan. Sprinkle the cheese mixture in the middle of the skillet, leaving about 3-4cm around the rim open. Pour remaining batter into the skillet.
8. Close the braai and bake for about 25-30 minutes or until golden and puffed up.
9. Once cooked, top with boerewors and crack the egg into the middle of the Dutch baby. Close the lid and bake for another 5-8 minutes until egg white is cooked.
10. Combine onion, tomatoes, coriander and season. 
11. Serve the Dutch baby with tomato salsa and crème fraiche. 

Cape Malay egg pockets  

Serves 2-3  

Tucked into flame-kissed folds, this dish brings a smoky hug of spice and comfort. 

Ingredients

3 Tbsp oil + extra for brushing 
1 leek, sliced 
2 Tbsp Cape Malay or Tikka Masala curry paste
2 Tbsp tomato paste
1 sprig curry leaves
½ tsp ground cumin
½ tsp ground coriander 
2 cloves garlic 
100g mushrooms 
40g baby spinach
2 discs feta
Salt and milled pepper
6 large eggs 
1 Tbsp milk or cream
2 Tbsp butter Basil leaves, for serving
Chakalaka or atchar, for serving (optional)  

Method

1. For the filling, heat a large fire-proof skillet with oil over medium-hot coals. Fry leeks, curry paste, tomato paste, curry leaves and spices for 4-5 minutes.
2. Add garlic and mushrooms and fry for another 5 minutes. Remove from heat then add spinach and crumble over feta, stirring to combine. Season and set aside. 
3. For the omelettes, whisk together 4 eggs and milk or cream. Season.
4. Heat a fire-proof pan over medium coals. Brush the pan lightly with oil and pour half of the egg mix into the pan and allow to cook for about 1 ½ minutes or until cooked and edges of omelettes start to pull away from the sides of the pan. Remove using a spatula and repeat to make another omelette. Set aside on serving plates. 
5. Heat butter in the same pan and fry the remaining 2 eggs to your liking. Season. 
6. To assemble, divide filling in between omelettes and top with a fried egg each. 
7. Fold over all sides of the egg to create a square pocket. 
8. Garnish with basil and serve with chakalaka or atchar. 

Smoky egg sandwiches

Serves 6  

Breakfast-inspired sandwiches with smoky swagger. 

Ingredients

10 large eggs 
½ cup Japanese mayo 
2-3 Tbsp canned braai relish 
Salt and milled pepper 
4 English breakfast tea bags
1¼ cup butter. softened
12 thick slices (1 loaf) sourdough sandwich bread 
200g streaky bacon, braaied and chopped
Handful chives, sliced  

Method

1. Fill a small, ovenproof pot with water and bring to the boil over medium-hot coals. Boil eggs for 7 minutes. Remove eggs, place in cold water and set aside to cool.
2. Peel the eggs and set aside 3 eggs. 
3. Chop remaining eggs, mix with mayo and braai relish sauce. Season.
4. Place the egg mayo mixture in a 23cm shallow bowl or the widest size that fits into a braai dish with a lid. Place some hot coals around the bowl (inside the braai dish). Break open the teabags, sprinkle the tea on the coals and immediately close to seal tightly. Close the lid and allow to smoke for 6 minutes for a mild smoky flavour. Of you prefer a stronger smoky flavour, break another 2-3 teabags over the coals and repeat smoking for 5 minutes.)
5. Spread butter on bread and toast on medium coals until golden. 
6. Divide the smoked egg mixture on 6 toast slices. 
7. Halve the remaining 3 eggs and place a halve in the middle of each sandwich.
8. Sprinkle bacon bits on each sandwich. 
9. Top each sandwich with remaining toast and cut in half, through the egg. 
10. Sprinkle with chives and enjoy.

Fiery gochujang fried rice

Serves 2-3   

Give new life to leftover rice and veggies — on the fire! 

Ingredients

2 Tbsp oil 
1 small onion, finely chopped
2 carrots, peeled and diced
1 punnet (200g) mushrooms, sliced 
3 cloves garlic, finely chopped 
2 cups cooked white rice 
3 Tbsp gochujang paste (or use chilli paste or sauce of choice) 
2 Tbsp soy sauce
6 extra-large eggs
2-3 Tbsp chilli crisp 
2 spring onions, thinly sliced  

Method

1. Heat 1 Tbsp oil in a cast-iron pan over medium-hot coals. Fry onion and carrots for about 4-5 minutes. 
2. Add mushrooms and fry for another 4-5 minutes, then add garlic and fry for 2 minutes. 
3. Sitr in rice, combining evenly. Add gochujang and soy sauce then stir-fry mixture until sauce is reduced to a sticky mixture (it should not be runny). 
4. Add 3 whisked eggs to rice and stir-fry until just cooked. (Be careful not to overcook, which will result in a watery egg). Remove from heat. 
5. In another cast-iron pan or on a braai mat (see Good to know), heat oil over medium coals and fry remaining eggs to your liking. 
6. Dish the fiery rice into bowls, top with fried egg and season. 
7. Serve topped with chilli crisp and spring onions. 

Good to know  

Say hello to the braai mat -—perfect for braaiing smaller portions of meat, bacon, eggs, patties, seafood or vegetables. Food cannot fall through the braai grid thanks to the mat. Avoid open flames when using a braai mat on gas or coals, which is safe up to 300°C. Avoid handling or storing when heated. 

By: Lichelle May
Photography by: Zhann Solomons

Also read: The MyKitchen team’s favourite breakfast spots

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