Breakfast Potjie with Boerewors, Eggs & Potatoes

Ingredients

Breakfast Potjie

• 2 tbsp olive oil
• 750 g boerewors, cut into chunks
• 1 tbsp BlixSam Brêckie
• 1 tsp BlixSam Smoke Craft
• 1 tsp BlixSam Garlic Melt
• 6 medium potatoes, cubed
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 2 cloves garlic, crushed
• 250 ml chicken stock
• 200 g grated mature Cheddar cheese
• 6 large eggs
• 2 tbsp chopped spring onions
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a No. 3 potjie over medium coals.
2. Brown the boerewors pieces until well coloured, then remove and set aside.
3. Add the onion, peppers and garlic and cook until softened.
4. Stir in the potatoes and season with BlixSam Brêckie, BlixSam Smoke Craft and BlixSam Garlic Melt.
5. Pour in the chicken stock, cover with the lid and simmer for 30–35 minutes until the potatoes are almost tender.
6. Return the boerewors to the potjie and gently stir everything together.
7. Make six small wells in the mixture and crack an egg into each one.
8. Sprinkle the grated Cheddar cheese over the top, replace the lid and cook for 8–10 minutes, or until the eggs are cooked to your liking and the cheese has melted.
9. Garnish with chopped spring onions and serve straight from the potjie.

Serving Suggestion