Name: Tuna and egg pap pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Budget
Ingredients: 750 ml vegetable stock; 375 ml maize meal or braaipap; 200 g cheddar cheese grated; salt and black pepper; ½ x 410 g tin tomato purée; 1/2 onion thinly sliced; 170 g canned tuna in oil drained; 50 g Kalamata olives; 4 eggs; 1 handful fresh basil

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Ingredients (10)

750 ml	vegetable stock
375 ml	maize meal — or braaipap
200 g	cheddar cheese — grated
	salt and black pepper
½ x 410 g tin	tomato purée
1/2	onion — thinly sliced
170 g	canned tuna in oil — drained
50 g	Kalamata olives
4	eggs
1 handful	fresh basil

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Method:

To make the pap, heat the stock in a large saucepan and whisk in the braaipap. Bring to a simmer. Turn the heat down to low, cover and cook for 10-15 minutes or until all the liquid has been absorbed. Stir in half of the cheese. Season with salt and pepper. Spread the pap into a 26 cm x 30 cm greased baking tray.

Preheat oven to 200°C. Spread the pap base with tomato puree and sprinkle with remaining cheese. Top with onion, tuna and olives. Use the back of a spoon to make 4 wells in between the filling and break an egg into each. Season eggs with salt and pepper.

Bake for about 10 minutes or until the eggs are cooked to your liking. Scatter with basil.

Reprinted with permission from the The South African Poultry Association (SAPA)