Bringing you a classic South African favourite with a twist! This fragrant, spiced bobotie is made with flaky Glenryck Chilli Pilchards, sweet chutney, aromatic bay leaves, and a rich, golden egg topping.
Ingredients
- 1 Onion
- 3 Bay Leaves
- 2 Tbsp Chutney
- 4 Eggs
- 2 Tins Glenryck Chilli Pilchards
- To Serve: Rice, Chutney and Sambals
Method
1. Preheat the oven to 180 degrees Celsius.
2. In a cast iron skillet sauté onions and bay leaves in olive oil at medium heat until soft and lightly browned on the stove top. Take the bay leaves out and set aside.
3. Add 2 tins Glenryck Chilli Pilchards and chutney into the skillet. Mix and mash roughly with a fork, into a 'minced' consistency and combine well with the onions.
4. Break the eggs into a small bowl and whisk.
5. Smooth out the surface of the mashed pilchard and onion mixture.
6. Pour over whisked eggs, top with the bay leaves that were set aside earlier.
7. Place into the oven, bake for 10 to 12 minutes.
8. Remove from the oven and serve with rice.