madebyjade

“But I can’t even cook an egg!” No worries, this is the best place to start! No two-step involved – master the eggs and you can conquer someone’s heart.

For 1 person you need (multiply quantity as needed):

1 tsp soft butter

2 eggs

50 ml full-fat milk or single cream (ever-so decadent)

A pinch of salt and 3 grinds of freshly ground black pepper

How to go about it:

Mix your eggs, milk and seasoning in a bowl with a whisk/fork. Put a non-stick pan on a medium heat and melt the butter in it. When it is melted, lift the pan up and shake so that the pan is covered evenly. Put the pan back on the heat (don’t let the butter burn though) and quickly add the egg-mixture, and turn the heat on its lowest let it cook for 1 minute, then turn off the heat. You can use a whisk, but I found it too scrambled – use a wooden spoon or egg lifter instead and stir like mad! Even though the heat is turned off, the eggs will cook over a slow heat, thus resulting in a creamy mixture instead of rubber eggs.

Serve hot on toast with tomato sauce or tomatoes on the stove (see under) and avocado, or add to complete a full boere breakfast…

“Tomatoes on the stove”

A lot of people I know will go mad for this – my friend (this is the only breakfast she will willingly scoff in the morning), but most importantly my mom and the rest of my family. You can eat this on toast or off toast, with eggs or without eggs, as tapas or out of the pan…tried and tested.

For 5 people you need:

8-10 overripe tomatoes, a minute from their use-by date, or really, really red ones

1 T sugar

Salt and freshly ground pepper, to taste

How to go about it:

Cut the tomatoes up roughly, in chunks (the smaller the tomato is cut up, the faster it becomes cooked), but please don’t do this one in a food processor, the taste is not so rustic at the end! Throw the tomatoes in a deep pan (no need to add oil, the tomatoes make their own yummy juice), turn it on a medium heat and add the remaining ingredients. Stir to combine and lower the heat a bit lower. Cook this for 20 minutes, whilst stirring every now-and-then, so that it does not get caught at the bottom and burn. After 20-odd minutes of wishful stirring, you’ll see a sweet/sour kind of tomato jam/sauce/concoction (give it your own name, we call it “tamaties op die stoof” – tomatoes on the stove) that is ready to serve…