Share and honour our/your South African roots and cultural history by starting the day off with a truly local and nostalgic breakfast: creamy pap, boiled eggs, and boerewors.
South Africa has a diverse range of cultures and traditions that make up our national identity, but food must be one of the most powerful expressions of our national heritage. What better way to celebrate unity in diversity than through food – a universal language that unites families and communities?
This year, we are encouraging everyone to begin their Heritage Day celebrations with a breakfast that pays tribute to the heart of South African cuisine. Creamy maize meal pap, a staple in many households, served warm with perfectly boiled eggs and flavourful boerewors, creates a nourishing and deeply familiar meal that crosses cultural lines.
This traditional breakfast represents home, community, and the stories passed down through generations. It’s a simple, comforting way to start a day dedicated to remembering where we come from – in an oh-so tasty way!
Whether enjoyed around the kitchen table, at a community gathering, or outdoors before lighting the lunchtime braai, this breakfast is more than just a meal – it’s a celebration of heritage, identity, and the warmth of togetherness.
Join us this Heritage Day in honouring the past and celebrating the present, one egg at a time.
For further information and recipes visit www.sapoultry.co.za, like EGGcellentFood on Facebook and follow us on Instagram eggcellentfoodsa.
Creamy ‘Pap’ and Boiled Egg Breakfast Bowls
- Serves 2
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Cost per recipe: Serves 2 for under R80
Ingredients:
- 560 ml (2¼ cups) water
- 375 ml (1½ cups) milk
- 180 ml (¾ cup) maize meal
- 2 eggs
- 250 g thin boerewors
- 2 rosemary sprigs
- Olive oil, for cooking
- 250 ml (1 cup) sliced mushrooms
- Salt and pepper
- 180 ml (¾ cup) cheddar, grated
Method:
- Bring the water and milk to a boil in a medium saucepan over medium heat. Slowly add the maize meal, while whisking constantly, to prevent lumps. Reduce heat to low and cook, covered, for about 15 minutes, stirring occasionally, until cooked.
- Meanwhile, bring a small saucepan, ¾ full of water, to a boil. Reduce the heat to low, add the eggs, and simmer for 6 minutes for soft-boiled. Cool under cold running water. When cool enough to handle, peel and cut in half lengthwise.
- Roll the boerewors up into 2 spirals. Strip the rosemary leaves off the ends (reserve the leaves) and skewer the boerewors spirals with the sprigs.
- Heat a splash of oil in a frying pan on medium-high and fry the boerewors for about 4 minutes on each side or until cooked. Keep aside.
- Fry the mushrooms in the same pan on high for about 2 minutes or until they start to brown. Stir through some of the reserved rosemary leaves. Season with salt and pepper.
- When the ‘pap’ is ready, stir through the cheddar until melted. Season with salt and pepper.
- Divide the pap between 2 bowls. Top with the boerewors, eggs, and mushrooms. Sprinkle with remaining rosemary leaves.
