How to have a breakfast braai

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What better way to start off your day than with a braai? We mean breakfast on a braai. Jan Braai’s latest cookbook has all the inspiration you need for a hearty, healthy breakfast braai.
Proving that you can cook almost anything on a braai, Jan Braai delivers mouthwatering breakfast inspiration in his latest cookbook Jan Braai The Vegetarian Option. Fire up the coals and start your day off in true South African style.


serves | 4 – 6

2 tots olive oil

1 red onion (sliced)
1 red pepper (sliced)

2 garlic cloves (crushed and chopped)

½ tsp cayenne pepper (or chilli powder)
1 tsp paprika

1 punnet (250 g) cherry tomatoes (halved)

1 tub (200 g) feta cheese (Danish style works best for this one)

6 jumbo eggs (the biggest eggs you can find)

salt and freshly ground pepper

handful of basil leaves (chopped or torn into smaller pieces)

bread slices (toasted on the fire, to serve)


1. In your no. 10 flat-bottomed potjie, heat the oil, onion and pepper for a few minutes.
2. Add the garlic, cayenne pepper and paprika and fry for another minute.
3. Add the tomatoes and mix it all together. Let it simmer, covered with the lid, for about 10 minutes so that all the flavours can socialise and get to know each other.
4. Crumble all the feta evenly into the potjie on top of the tomato mixture.
5. Now use your wooden spoon and make six dents or hollows in the relish, big enough for an egg. Break an egg into each hole. And I mean break the shell and gently decant the actual egg into the relish, taking care not to break the egg yolks.
6. Season with salt and pepper and close the lid. Leave to cook for about 6 minutes on flames or coals. The relish needs to bubble as that will cook the eggs, so the heat can be high. The meal is ready when the egg whites are mostly cooked and the yellow still mostly soft. There is no harm in lifting the lid and peeking inside the potjie to see when and whether this is done.
7. Sprinkle with the basil leaves and serve immediately; this is not a meal that needs to rest before serving
Serve with fire-toasted bread or, for bonus points, roosterkoek.


serves | 4

8 slices white bread

1 cup pecan nuts (roughly chopped)

4 eggs

½ cup milk

salt and pepper

butter (for frying)

1 cup sour cream or crème fraiche

1 cup preserved green figs (sliced)

honey (optional)


1. Dry-roast the chopped pecan nuts in a pan and set aside for later use. Nuts in a very hot pan on the fire burn quickly so pay attention to this step and remove the nuts from the pan as soon as they start to brown.
2. Use a mixing bowl and a whisk or fork and mix the eggs and milk really well until everything is smooth and yellow. Season the mixture with salt and pepper.
3. Place a slice of bread to soak into the egg mixture and heat a teaspoon of butter in your fireproof pan. Place the soaked bread slice into your warm pan and let it toast on both sides until it has a nice rich brown colour and the egg is cooked. Now repeat this step with all the slices of bread.
4. To serve, spread one slice of bread with sour cream, place a few pieces of sliced fig and some roasted nuts on top and cover with another slice of toast, also topped with sour cream, figs and nuts.
5. If it’s your birthday, or any other day of the year, and you’re feeling particularly decadent, top it off with a drizzle of honey.
Naturally, when you prepare this meal at home you can just build separate two-slice portions on different plates for each person. We just built one massive stack like this for the photo in this book because it looks awesome!


serves | 6

3 bell peppers (any combination of green, yellow or red, seeded and chopped)

1 large onion (chopped)

olive oil or butter

2 large tomatoes (chopped)

1 tot chutney

6 eggs (beaten)

1 tot milk

½ tsp salt

1 tsp ground black pepper

1 tsp dried oregano

roughly 200g Cheddar cheese (grated)
fire-toasted bread or roosterkoek (to serve)


1. In a pan on the fire, fry the chopped bell peppers and onion with olive oil or butter on high heat until things start to get personality.
2. Now add the tomatoes and chutney, and toss everything around for another few minutes until your mixture is well and truly stir-fried.
3. In rapid succession, add all of the eggs and milk, as well as the salt, pepper and oregano to the pan. Mix everything together so the egg mixture can fill the gaps between the rest of the ingredients and form a nice layer on top.
4. When things are evened out to your liking, top the eggs with all of the cheese and then close the pan with tight-fitting tinfoil. Let the pan stand over gentle heat for a few minutes until the egg is cooked and the cheese melted.
5. Serve with fire-toasted bread or freshly baked roosterkoek.


serves | 4

2 cups oats

2 tots butter

1 packet mixed nuts (100 g, unsalted)

2 tots sunflower seeds

2 tots desiccated coconut

½ cup honey
juice of 1 orange

fresh fruit and plain yoghurt (to serve)


1. Heat the butter in your pot until bubbly, add the oats and stir until the oats are coated. Stir continuously so that it does not burn, and toast for about 3 minutes.
2. Add the nuts, seeds and coconut and toast for another two minutes. Keep stirring the mixture while it is toasting until everything is brown and smelling great. If at any stage during the process you genuinely want to, you may add a bit more butter but it’s usually not necessary. Nuts burn much more easily than oats so pay attention. If there are a few unroasted nuts in your meal that is fine and perfect. If there are burnt ones it’s not so ideal so err on the side of caution and rather halt the process sooner rather than later.
3. As the nuts get colour, drizzle the honey over everything and also add the orange juice. Stir the muesli with your wooden spoon, aiming to have an even distribution of the honey mixture. This will be a bit sticky, but just keep going as the honey will heat up and then spread more easily.
4. Once you’re happy with the look and feel of the muesli, serve with fresh fruit and yoghurt.

Jan Braai’s The Vegetarian Option is available in English and Afrikaans from leading bookstores nationwide.


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