|2 tsp||olive oil — extra virgin|
|1||onion — medium, finely chopped|
|1||garlic — cloves, finely chopped|
|2 tsp||tomato paste|
|1 tsp||black pepper — freshly ground|
|3||eggs — extra large|
|3||pita breads — griddled|
|1/4 cup||fresh coriander — finely chopped|
|2||red onion — finely diced|
Place a small to medium-sized pan on the stove on medium heat.
Add the olive oil to the pan.
Once the oil has heated through, add the chopped onions and fry until soft, but not brown. Add the garlic to the pan and fry for a few minutes – take care not to burn the garlic.
Add the tomato paste to the pan. Stir to combine with the onion and garlic.
Add the tin of chakalaka, bring to the boil then turn down the heat to a simmer and allow to reduce for 10 minutes. You want the sauce to be nice and thick.
Check your seasoning and add sugar (if necessary), salt and pepper.
Make small indentations in the now thickened sauce and break your eggs into them.Simmer for about 10 minutes or until the whites of the eggs are properly set and the yokes are still nice and wobbly. If you like your yolks cooked closer to medium, cover the pan for a few minutes – watch that your eggs do not overcook; this can happen very quickly!
Remove from the stove, top with fresh coriander and red onion and take straight to the table.
Serve with crunchy griddled pitas to mop up all the delicious sauce.