Skottel breakfast
Bacon, boerewors, mushrooms, tomato and eggs fried in onion rings, all in one skottel, cooked in order so everything is ready together.
- SkottelGas
- Medium flame
- Prep
- 10 min
- Cooking
- 25 min
- Serves
- 4
- Done at
- 160°F (71°C)
Ingredients
Method
- Set the skottel on level ground and preheat it on a medium flame for 5 minutes.
- Add the oil and coil the boerewors in the centre. Fry for 12 to 15 minutes, turning every 3 to 4 minutes.
- After 5 minutes, lay the bacon beside the wors. Fry until crisp, about 6 minutes, then move it to the cooler rim.
- Fry the mushrooms and the tomatoes, cut side down, in the bacon fat for 5 to 6 minutes. Season and push them to the rim.
- Lay the onion rings in the hot centre and crack an egg into each one. Cover the skottel with its lid or a sheet of foil for 3 to 4 minutes.
- Fry the bread in the fat left on the rim for 1 minute a side, if using, and serve everything at once.
Done when: the boerewors reads 71°C (160°F) in the middle, the bacon is crisp, and the egg whites are fully set. Cook the eggs until the yolks firm up for young children, older people and anyone pregnant.
Tips
- The onion rings hold the eggs in place on the sloped pan and give you neat portions.
- Too much fat pooling in the centre makes the eggs spit. Spoon some off into a tin before the eggs go in.
- A cast-iron pan on a gas ring or over medium coals works the same way.
The skottel started on farms as a plough disc set over a fire, and breakfast is still the meal it does best. Everything cooks in one pan, the slope drains fat to the centre, and the rim keeps cooked food warm. Read skottel heat and gas safety before your first cook.
Source
Adapted from Lekker Brekker Monday: The Hantam Breakfast at Daily Maverick and Skottel Breakfast Fry-Up Recipe at PotjieKing.