Mieliepap with Chakalaka and Fried Eggs (Gluten-Free)

Ingredients

• 1 cup White cornmeal (Mieliepap)
• 4 cups Water
• 0.5 tsp Salt
• 2 tbsp Butter or Olive Oil
• 1 can Canned Chakalaka (Gluten-Free)
• 4 large Eggs
• 1 tbsp Vegetable Oil
• 2 tbsp Fresh Cilantro or Parsley (optional)

Instructions

1. 1In a medium saucepan (approximately 2-quart or 2-liter size), add the 4 cups of water and 0.5 tsp of salt. Place the saucepan over high heat and bring the water to a rolling boil (212°F / 100°C).
2. 2Once the water is boiling, gradually whisk in the 1 cup of white cornmeal (mieliepap) into the saucepan. Continue whisking constantly for 1-2 minutes to prevent any lumps from forming.
3. 3Reduce the heat to low (the liquid should be barely simmering, around 200°F / 93°C), cover the saucepan with a lid, and let the mieliepap simmer for 20-25 minutes. Stir the mieliepap occasionally, every 5-7 minutes, to prevent it from sticking to the bottom and ensure even cooking. The mieliepap is done when it is very thick and creamy.
4. 4While the mieliepap is simmering, place a separate skillet (e.g., an 8-inch or 10-inch non-stick skillet) over medium heat (around 325-350°F / 160-175°C). Add the 1 tbsp of vegetable oil to the skillet and let it heat for 1-2 minutes until it shimmers slightly.
5. 5Carefully crack the 4 large eggs into the hot skillet, ensuring they are spaced apart. Fry the eggs for 2-4 minutes for runny yolks, or 4-6 minutes for firm yolks, until the whites are set and the yolks are cooked to your desired doneness.
6. 6Once the mieliepap is cooked and thick, remove the saucepan from the heat. Stir in the 2 tbsp of butter or olive oil until it is fully melted and thoroughly combined with the mieliepap.
7. 7Divide the warm mieliepap evenly among four serving bowls. Spoon a generous amount of the 1 can of Canned Chakalaka (Gluten-Free) over each portion of mieliepap, then carefully place one fried egg on top of each serving. If desired, sprinkle with the 2 tbsp of fresh cilantro or parsley before serving immediately.

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