Yoh, my dear reader…if you have ever woken up to the smell of smoky coals still warm from last night’s braai, then you already know.
Ekasi, we make a plan. Even breakfast slaps different when it’s made by fire.
This Braai breakfast egg is not just a recipe–it’s a whole mood. A soft roll, fried egg, wors or Vienna, maybe some atchar if you are feeling spicy. These are just simple things, but when they come together? Haibo, it bangs!
And you see that egg? That’s the real hero.
Eggs are loyal, Shem. Whether you are broke and month end is still very far, or you are just tired of pap every day, an egg will come through. It’s very nutritious, cheap, quick, and reliable–just like Mama’s love.
This recipe is for all of us who grew up making magic with the little we had.
For me, this recipe is a reminder that good food doesn’t need fancy ingredients, it just needs that kasi flavour that can’t be copied.
HOW TO MAKE BRAAI BREAKFAST EGG ROLLS
Ingredients:
- 4 large eggs
- 4 bread rolls (any soft buns – white or brown)
- 4 Vienna’s or about 300g of boerewors (cut into 4 pieces)
- 1 tablespoon cooking oil or margarine
- Salt and pepper to taste
- ½ teaspoon BBQ spice or paprika (optional)
- Atchar or tomato sauce (for topping)
- Grated cheese (optional, for extra richness)
- Fresh coriander or parsley for garnish (optional)
Method:
- Heat the braai or stovetop pan: Lightly fry the viennas or wors until cooked and golden. Set aside.
- In the same pan, crack in the eggs one by one. Season with salt, pepper, and a sprinkle of BBQ spice. Fry sunny-side up or flip for a firmer yolk. This is a kasi style preference.
- Slice the bread rolls open and toast them slightly over the braai or in a dry pan to warm them up.
- Build up your roll: Layer with wors/Vienna, a fried egg, a spoon of atchar or a squeeze of tomato sauce, and a sprinkle of cheese.
- Garnish with fresh herbs or serve as- is.
Food tips:
- Eggs – your – go – to budget hero: Eggs are affordable and full of protein–they keep you fuller for longer and give you energy to start the day. Make sure your pan is hot but not too smoky when frying them, and season while they cook. If you love the soft yolk, don’t flip the egg–just let it sizzle until the whites are firm. You will get that soft, rich texture inside the roll.
- Viennas or Wors – make them shine with spice: A lot of us grew up with Vienna’s or boerewors in our fridges. Instead of just boiling or frying plain, slice them up and season with BBQ spice or paprika for a bit of flair. Add onions for sweetness if you’ve got some as it gives that street food taste we all love.
- Bread rolls–toast for crunch and contrast: Toasting the rolls takes the whole dish to another level. Even on a pan or over the braai grid, that golden crisp on the outside brings a nice contrast to the soft egg and juicy meat. Don’t skip this step. This is what turns a regular roll into a next–level kasi brekkie.
- Atchar or Tomato Sauce – for that bold kasi kick: These aren’t just condiments–they are flavour bombs. A spoonful of atchar adds tang, heat and crunch. If you don’t have atchar, tomato sauce or even chakalaka can work. Let your taste and personality come through here –choose what reminds you of home.
- Garnish with what you have –or not at all: If you have grated cheese or a little bit of coriander or parsley, it adds colour and that final touch. But even if you don’t, this roll still slaps. The beauty of kasi cooking is that it’s flexible. You can use what you have and still make it beautiful.