Chakalaka shakshuka
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The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Chakalaka shakshuka

Recipe By Mogau Seshoene
Photographs By Craig Fraser


2 cups leftover chakalaka
6 eggs

There couldn’t be a more perfect recipe for the day after a hectic braai, when everyone is a little hungover and very hungry and lazy. Just warm up yesterday’s chakalaka and crack a few eggs in there. A few minutes later you’ll have a great tasting and filling breakfast with minimal effort. Thank me later!

Cooking Instructions

Grease a large pan and warm the chakalaka over a medium heat until it starts to simmer. Using a wooden spoon, make 6 indentations, or “wells”, in the chakalaka mixture (make sure the wells are spaced out). Gently crack an egg into each well. Reduce heat, cover pan, and cook on low until the egg whites are set.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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