Sim B

My darling husband spoilt me and bought me a new 32cm Buffet Casserole Le Crueset. I was beside myself with joy. It is flame orange … exactly the same colour as my mom’s large oval casserole that was given to her on her 21st from her sister … and it’s still being used by our family today.

Needless to say, it needed a special recipe and a special occasion to “christen” this new edition to the family. What better than a lovely family brunch to celebrate the Springboks. Sadly the game didn’t go according to plan … but luckily the breakfast did!

A few weeks back mom and I had another fabulous morning at Sprigs (www.sprigs.co.za) picking up some great recipes and tips. I decided to make a few adaptations to their “Lamb Tagine” recipe and served this for breakie.

Basically, it’s a tomato “gravy” with meatballs and eggs. Sounds unusual I know – but trust me when I tell you it was soooooo delicious!

The Sprig’s recipe used lamb mince and lamb stock … I substituted beef mince and chicken stock. The lamb version is tasty … but a bit rich for me. I also adapted the spices to my own taste … and you can do the same.

Serves 6 hungry people.

You need a nice big pot for this – hence my new Le Crueset. Sigh. (32cm buffet casserole … it’s so pretty!)

For the meatballs:
1 Onion (grated)
1 teaspoon Ras El Hanout (Morrocan spice mix)
500g mince

Roll the meat balls fairly small and cook for 10/15 mins in a 180 degree oven. (You just want to make sure they are just cooked through.)

For the gravy/sauce:
2 chopped onions
2 cloves garlic (minced)
2 tins of chopped tomato
500mls stock
1 teaspoon of Ras El Hanout and a small teaspoon of smoked paprika.

6 (or more) eggs (I used 8)

Handful of chopped coriander and parsely
Ciabatta/bread

Sweat down the onions and garlic until translucent and then add the rest of the ingredients and cook on a medium heat for 30 mins … until the gravy is reduced and thickish.

Next add the meat balls and then crack in the eggs while the sauce is still bubbling gently. Takes about 5 mins to “poach” the eggs in the tomato sauce (but best to watch to see when the white’s firm up … it’s best when the yolks are still soft!).

Garnish with the herbs and serve with bread.

It’s so yummy!!!

x sim x

PS. For some reason I can’t seem to attach the photo … will try again later!