Today’s Tasty Pick: Creamy ‘pap’ and boiled egg breakfast bowls

Fridays deserve a little extra flair, don’t you think?

Let it be you are powering through the last stretch of the workweek or easing into the weekend vibe, this Creamy ‘pap’ and boiled egg breakfast bowl is the warm hug your day needs.

We are talking velvety-smooth pap, cooked low and slow until it’s luxuriously creamy, then topped with perfectly boiled eggs, a sprinkle of seasoning magic, and maybe even a dollop of spicy sauce if you are feeling bold. It’s nostalgic, it’s nourishing, and it hits that perfect sweet spot between simple and satisfying.

So grab your favourite bowl, get your spoon ready, and let’s turn your Friday into a flavourful day—one creamy bite at a time.

How to make 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Fry the mushrooms in the same pan on high for about 2 minutes or until starting to brown. Stir through some of the reserved rosemary leaves. Season with salt and pepper.
6. When the ‘pap’ is ready, stir through the cheddar until melted. Season with salt and pepper.
7. Divide the pap between 2 bowls. Top with the boerewors, eggs and mushrooms. Sprinkle with remaining rosemary leaves.

*The image and recipe were supplied by The South African Poultry Association

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