Brêckie Breakfast Potjie

Ingredients

• 800 g baby potatoes, halved
• 500 g boerewors, cut into bite-sized pieces
• 200 g streaky bacon, chopped
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 red bell pepper, diced
• 2 tbsp butter
• 2–3 tsp BlixSam Brêckie Spice
• 250 ml fresh cream
• 100 ml milk
• 150 g mature cheddar cheese, grated
• 6 eggs
• Freshly ground black pepper
• 3 spring onions, finely sliced
• Fresh parsley, chopped

Method

1. Place the potjie over medium coals and melt the butter.
2. Add the bacon and cook until crispy. Remove half and reserve for garnishing.
3. Add the boerewors pieces and brown well.
4. Add the onion and red pepper and cook until softened.
5. Stir in the garlic and cook for another minute.
6. Add the BlixSam Brêckie Spice and allow it to bloom in the butter and bacon fat for about 30 seconds.
7. Add the baby potatoes and toss until well coated in all those flavours.
8. Add about 100 ml water, cover with the lid and cook gently for 20–25 minutes, stirring occasionally, until the potatoes are tender. Add another splash of water if necessary.
9. Pour in the fresh cream and milk and stir gently.
10. Add the cheddar and cook for another 3–4 minutes until melted into a rich, creamy Brêckie sauce.
11. Make six small wells in the mixture and crack an egg into each.
12. Cover the potjie and cook gently for 5–8 minutes, or until the egg whites are set but the yolks remain slightly soft.
13. Sprinkle the eggs lightly with extra Brêckie Spice.
14. Finish with the reserved crispy bacon, spring onions and fresh parsley.

Serving Suggestion