Breakfast over the coals? Now we’re talking. This one brings boerewors, smoky red pepper and golden potato together in a cheesy omelette cooked right on the braai. Get the pan going, gather everyone around and serve it with roosterkoek or toast from the fire.
The Quick Stats
- Prep Time: About 15 minutes
- Time on the Fire: About 25 minutes
- Serves: 2–4
Your Arsenal
- 1 red pepper
- 1 packet (about 500g) good-quality boerewors
- 1 red onion, roughly chopped
- 2 medium potatoes, cooked until tender but still firm
- Olive oil
- Butter
- 4–6 eggs
- 1 tot paprika
- 1 cup grated Cheddar
- Salt and pepper, to season
Step-by-Step Guide
1. Char the Pepper
Place the red pepper over the flames or hot coals, turning it until the skin is blackened all over. Put it in a covered bowl to steam and cool, then peel off the skin and chop the pepper into bite-sized pieces.
2. Part-Cook the Boerewors
Braai the boerewors over hot coals until it’s about 60% cooked. Set it aside to cool slightly, then cut it into bite-sized pieces.
3. Start the Filling
Cut the cooked potatoes into bite-sized pieces. Put a splash of olive oil and a knob of butter in a fireproof pan over the braai. Add the onion and potato, season with salt and pepper, and fry until the onion softens.
4. Add the Boerie and Pepper
Stir the boerewors and chopped pepper through the potato and onion.
5. Pour in the Eggs
Whisk the eggs and pour them evenly over the filling. Cook over medium heat until the eggs begin to set around the edges.
6. Finish with Cheese
Sprinkle over the paprika and grated Cheddar. Cover the pan with a lid, adding two or three coals on top if it’s safe and suitable for your cookware, and cook until the eggs are set and the cheese has melted.
7. Serve
Bring the pan to the table and serve hot with roosterkoek or toasted bread from the fire.
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Recipe source: MegaMaster
