Chakalaka eggs

Chakalaka eggs

  • 10 minutes prep time
  • 50 minutes cooking time
  • Serves 20
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  • 3kg tomatoes
  • 1kg onion, chopped
  • 900ml water
  • 1 packet (330g) "What’s Cooking™" Chakalaka Base (802986)
  • 150ml oil
  • 20 eggs


  1. Fry onion in oil until soft.
  2. Add chopped tomatoes and cook out for 10 minutes.
  3. Add water and "What’s Cooking™" Chakalaka Base and cook out for further 10 minutes.
  4. Pour mixture in a large shallow insert, break eggs into sauce making sure you leave small gaps between each egg.
  5. Bake in the oven at 180°C for 10-20 minutes until eggs are cooked.
  6. Serve with a roll or pap.