One Pan Breakfast

With hardly any clean up and almost no prep work, this is the perfect breakfast for a big crowd. Serve with freshly squeezed orange juice.

Serves 6 to 10

Preparation Time: 15 minutes

Braai Time: 30 minutes

• a generous glug of Peri-Peri Oil
• 10-15 Baby Potatoes, cut into thin rounds
• 12 Free Range Eggs
• 1 Red Onion, peeled and chopped
• Streaky Bacon (optional)
• a couple Garlic Cloves, crushed
• 2 handfuls of Portobello Mushrooms, sliced
• a bunch of Spring Onions, chopped
• 2-3 handfuls of Cherry Tomatoes, kept whole
• a big handful of Fresh Basil, chopped
• Salt and Pepper, to taste

1. Fire up the Ketla, turning on both the inner and outer gas to full, but leaving the lid open.
2. Heat up the pan and add a big glug or two of peri-peri oil, depending on your taste.
3. Add in the potatoes and fry until they’re brown on the edges and almost cooked, then get them onto a plate to cool down.
4. Using the same pan, fry the red onion and garlic until soft and fragrant.
5. Add the fried onion and garlic to the egg mixture.
6. Next, fry up the mushrooms until they’re nice and brown.
7. While the mushrooms are cooking, crack your eggs into a large bowl, whisk them up and add your cooked cooled potatoes.
8. Add the mushrooms to the egg and potato mixture and , give it all a good stir so that all those lekker flavours get mixed up.
9. Finally add the chopped spring onion, whole baby tomatoes and chopped basil, and give it one last stir to combine.
10. Grease a heavy-based frying pan that fits in your Ketla, then pour in the egg mixture.
11. If you want to add smoke, now’s the time… if not, turn the Inner Ring off, and drop the outer ring to low, then pop the pan onto the centre of the grid, close the hood and bake the eggs at just shy of 180 °C degrees celcius, using the two vents to manage heat.
12. After about 15 minutes, cCheck to see if it’s set after about 15 minutes by giving the pan a wobbleshake. If the eggs still wobble, and are still raw, close the hood again and bake until cooked through.
13. Slice into wedges and serve. I especially like it with Mrs Balls Chutney!

Recipe Courtesy of Justin Bonelo – Ketla