Chakalaka bean salad topped with eggs is a vibrant and nutritious dish that combines bold flavors and textures. This colorful salad is perfect as a side or a light main, offering both protein and fiber, making it a delicious and healthy option for any meal.
The hearty blend of beans, tomatoes, bell peppers, and spices in the chakalaka adds a zesty kick, while the creamy, soft-boiled or poached eggs on top provide a rich, satisfying contrast.
Here is a recipe to try at home:
Serves 2 – 4
Preparation time: 30 minutes
Ingredients:
- 60ml (¼ cup) butter
- ½ red onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tomatoes, roughly cubed
- ½ green pepper, seeded and roughly chopped
- 4 cauliflower florets, roughly chopped
- 1 carrot, peeled and grated
- 180g frozen corn kernels
- 1 red chili, seeded and finely chopped
- 5ml (1 tsp) curry powder
- 15ml (1 tbsp) ground coriander
- Salt and pepper, to taste
- 1 x 410g baked beans in tomato sauce
- 3 large eggs, hard-boiled and quartered
Method:
- Melt the butter in a frying pan and sauté the onions and garlic for a few seconds.
- Add the remaining ingredients, except for the beans and eggs, and cook over low heat for about 10 minutes.
- Stir in the beans and cook until warmed through, for a further 10 minutes. Top with the egg quarters and serve.
This recipe is supplied by SA poultry.co.za and is a great addition to any meal. Enjoy the vibrant flavors and nutritious benefits of this Chakalaka bean salad topped with eggs!
