Chakala is a classic South African salsa of sorts, which can be served as a side dish at cookout ‘braai’ or used, as in this dish, as a base for ‘Shakalaka’, a great brunch egg dish.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6
- Category: Brunch
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 large ripe red tomatoes
- 1 cup carrots, shredded
- 1 tbsp Masala curry powder
- 1-2 Peri Peri spice
- 1 crushed garlic
- 1 scotch bonnet pepper, de-seeded
- 1 red wine vinegar
- 1 can baked beans, 15 oz
- 8oz baby spinach, de-stemmed
- 6 eggs
- 1 cup feta cheese, crumbled
- salt & fresh ground pepper to taste
- Chop the tomatoes, discard the seeds and inner core.
- Heat a large saucepan over medium heat, add the olive oil, onions, bell peppers, garlic and scotch bonnet peppers and sauté for 3 to 5 minutes until softened.
- Add the spices and sauté a minute or two more.
- Add the tomato, shredded carrot and baked beans, stir together.
- Allow to simmer for 20 minutes
- Add the spinach and allow to wilt for a minute
- Make six wells in the sauce and break the eggs into the wells
- Sprinkle the feta over, place a lid of the pan and lower the heat
- Simmer gently for 5 to 8 minutes until the eggs are set, but still runny.
- Serve with crusty bread