Mieliepap with Chakalaka and Fried Eggs

Ingredients

• 1 cup Mieliepap (Coarse Cornmeal)
• 4 cups Water
• 1/2 teaspoon Salt
• 1 cup Chakalaka (store-bought or homemade gluten-free version)
• 4 large Eggs
• 2 tablespoons Olive Oil
• 2 tablespoons Fresh Cilantro (optional)

Instructions

1. 1In a medium saucepan, combine the 4 cups Water and 1/2 teaspoon Salt. Bring the water to a rolling boil over high heat, which is approximately 212°F (100°C).
2. 2Once the water is boiling, gradually whisk in the 1 cup Mieliepap (Coarse Cornmeal) into the saucepan. Continue to stir constantly for 1 to 2 minutes to prevent any lumps from forming.
3. 3Reduce the heat to low, then cover the saucepan with a lid. Simmer the mieliepap for 20 to 25 minutes, stirring occasionally every 5 to 7 minutes to prevent it from sticking to the bottom. The mieliepap is ready when it has become thick and creamy, and the cornmeal has softened significantly.
4. 4While the mieliepap is cooking, heat the 2 tablespoons Olive Oil in a non-stick skillet (such as a 10-inch skillet) over medium heat, which is typically between 325-350°F (160-175°C). Carefully crack the 4 large Eggs into the hot oil, ensuring they are spaced apart.
5. 5Fry the eggs for 2 to 4 minutes, or until the egg whites are completely set and opaque. Continue cooking until the yolks reach your desired doneness, whether runny, jammy, or firm. You may cover the skillet for the last minute of cooking to help set the yolks if you prefer.
6. 6Spoon the cooked mieliepap evenly into four individual serving bowls. Top each bowl of mieliepap with approximately 1/4 cup of the 1 cup Chakalaka, then carefully place one fried egg on top of the chakalaka.
7. 7If desired, sprinkle the 2 tablespoons Fresh Cilantro evenly over the top of the assembled dishes before serving.

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