Tag Archives | recipe

Mexican Eggs – Get the wave Rolling!

Mexican Eggs - The perfect brunch.

I first tasted this dish in the Kalahari. Chris Mostert was the chef and I immediately knew this was a recipe that must be shared.

You will need

Serves 6

A wok or a pan that can be used outdoors

Oil for frying

2 packets of bacon

2 big onions finely sliced

3 teaspoons of chopped chili (or to taste)

3 tins of chopped whole tomatoes

Spices to flavor. I have used a blend of Italian Herbs and it worked out perfectly.

4 fat cloves of garlic – sliced

Salt and pepper

10 eggs

2 types of cheese (Cheddar and Mozzarella)

Fresh coriander

Pumpkin seeds

You will have to

1.  Light a fire or your gas implement. When this is ready heat your wok or pan.

2.  Cut the bacon into pieces and fry till crisp.  Take out and set aside.

3.  Add onions, garlic and chilies to the wok and fry for about 5 minutes or till soft.

4.  Add tomatoes and cook down to a thick sauce.

5.  Season with salt and pepper and add spices.

6.  Make hollows in the mixture and break an egg into each.

7.  Sprinkle the bacon over the eggs and tomatoe mixture.

8.  Cut the cheese into 1cm pieces and sprinkle over the mixture.

9.  Cover the pan. The dish will be ready when the egg whites are firm.

10. Serve immediately, garnished with the chopped coriander and pumpkin seeds.

Now open wide and shout: Olé! Olé!

I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It’s chicken and eggs. And I said, I gotta use that one. – Paul Simon

I’ve met a lot of hardboiled eggs in my time, but you’re twenty minutes. – Billy Wilder

It may be the cock that crows, but it is the hen that lays the eggs.  – Margaret Thatcher


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My friends, Martina and Leon, on the Orange.

Have you heard of the Groot Gariep River?

No. Not yet. Nada. Non comprende.

Maybe it is better known to you as the Orange River? The mighty one that rises in the Drakenberg in Lesotho and after 2 200 km flows into the Atlantic Ocean at Alexander Bay.

The Orange is also well known for the river rafting trips as it flows down to the sea. Let me urge you; if you have not done such a river rafting experience; don’t wait. Go for it! Do it sooner than later.

It was on one of these trips that a guide called Pieter showed me how to make Oranjerivierkool (Orange River Cabbage).  This recipe has been a favourite with our family and I would like to share it with all the enthusiastic outdoor cooks. This is more or less how it’s done:

Ingredients:   1 big Cabbage

                   1 packet of White Onion Soup

                   1 packet of Brown Mushroom Soup

                   ½ a brick of butter

                   1 packet of bacon

                   Heavy duty tinfoil

Method:  First fry the bacon in a pan and keep separate. (Use diced bacon or cut it into smaller pieces after it’s done.) Then shred the cabbage. Take a fairly large piece of the foil and place the shredded cabbage in the centre. Remember that you are going to wrap the cabbage into a packet/parcel made from the foil. Put blobs of butter on top of the shredded cabbage. Then sprinkle the two packets of soup over. Spread the bacon pieces evenly on top of the cabbage. Fold and seal the parcel tightly.  If the parcel is not sturdy enough, wrap some more foil around your parcel or use a double layer of foil.

Put the parcel into the coals next to your braai. Heap a few coals on top and remove it from the coals after 45 minutes. Do not use too hot coals because the cabbage will burn. Let it rather steam slowly in its foil bag. To serve, place the bag next to the other food, open it up and let the campers help themselves to Oranjerivierkool.  

But be warned! Too much of a good thing may turn your canoe into a sail boat. Wind power all the way …


Cauliflower is nothing but cabbage with a college education. – Mark Twain

• Having a good wife and rich cabbage soup, seek not other things. – Russian Proverb


Sunset at Felix Unite


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