• Chef Dylan

AFRICAN BREKKY WRAP



This breakfast wrap can double as a snack during the day if you have been using a lot of energy and need something with a bit of protein to help keep you going between meals.

Breakfast can be one of the meals that most people don’t change very often because we are creatures of habit, and most people don’t have much much motivation to cook first thing in the morning. This takes me only 5 minutes to whip up and I can eat it on the go if I have to. If you are a tradie or just have to leave for work early and can’t eat that early, simply cook it and wrap it in some al foil, and then enjoy it with a coffee on the go or just before you start work. You’ll be amazed at the energy you will have until your morning tea.

The best thing about this simple breakfast meal is the flavour it brings and how easy it is, I it's something you might find will be adding this to your repertoire in no time. For those of you blessed to be living with teenagers, this is an ideal recipe for them to learn to begin the wonderful journey of cooking for themselves. If you have small children and find it hard to make them sit still at the table, just omit the Shaka Zulu Sauce and they can eat it on the move, either outside or even on the way to school.

Those of you who have cooked my recipes regularly will know that my father-in-law was born in Uganda in East Africa and often recounts tales of his youth and of how wonderful it was at the time growing up in Africa. I was so enthused by these tales that my wife and I discussed whether he, Rane, would return with us for a visit and show us around. Upon asking him about making the trip together, it was a resounding ‘Yes!’.

We arrived in Kampala, the capital of Uganda, a beautiful city on Lake Victoria where we rendezvoused with Rane, travelling out to meet us from the UK. On the way to our accommodation together the traffic was horrendous, and all manner of hawkers weaved through the traffic on foot laden with goods balanced on their heads. They offered a vast array of small goods and snacks including mangos, bananas, and crispy fried homemade potato chips.

That evening as a huge red moon rose into the expansive African sky, Rane, my wife and I sat around a table drinking a strong African beer called Nile Special, watching the locals play in the pool as we waited for our pizza from the wood-fired oven. Rane cleared his throat, as he always does when he wants us to listen. “Listen up you two, I've got something to tell you” he said with a glint in his eye. He paused for effect “What is it Dad?” I asked.


“Well, since we are in my homeland, I thought we should go on a trip.” We both nodded, urging him to go on.“Well tomorrow a man is coming to pick us up and I'm taking you on safari!” I jumped out of my seat with joy. “How good!!” I yelled as I thrust my arm into the air like a man at slips catching the ball. “Calm down, calm down,” he said as the locals sitting close by burst into laughter.


The next day we woke with the sun and met our driver, Hassan. The three of us piled in and began the journey. “We will stop for a breakfast snack along the way in a small town just out of the city” he said as he skilfully swerved around a stray goat. We pulled up near a small vendor cooking along the roadside. It was like watching a conductor with his orchestra as the man moved with such grace and dignity having evidently made his roadside snacks a million times. As I held this steaming work of art in my hand, I took a bite and instantly knew that this was something I had to replicate. It was absolutely de-licious!


Have a crack at this recipe and you will not be disappointed.


PREPARATION: 5 mins

COOKING TIME: 5 mins

SERVINGS: 1


INGREDIENTS

  • 2 free range eggs

  • 50g grated tasty cheese

  • 1/4 cup red or yellow capsicum, diced

  • 1/4 cup small red onion, diced

  • 1/4 cup sliced pepperoni, sliced

  • 1 tablespoon oil

  • 1 tortilla wrap

  • Spring onions for garnish

  • 2 tbsps of SHAKA ZULU peri peri sauce

METHOD


  1. Heat a non-stick fry pan, add the capsicum and the onion.

  2. Fry until fragrant while stirring.

  3. Spread mix evenly around the fry pan and crack in two eggs.

  4. Break the yolks with the back of a spoon and move the fry pan in a circular motion to spread out all the egg, so all the pan is covered.

  5. Cook on low, add cheese and melt.

  6. If you have a gas stove or even on top a ceramic plate, flame the tortilla on the hob for 10 seconds each side to blister a bit.

  7. Put tortilla on a plate, slide on the egg and cheese.


TO SERVE


Drizzle generously with Shaka Zulu peri peri sauce, sprinkle with spring onion, roll up and devour!