Masa with thoroughly cooked egg and vegetable sauce

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 350 g rice, soaked in clean water for 4 hours, then drained
• 100 g cooked rice, cooled and freshly cooked, for blending
• 1 tsp yeast
• 200 ml warm water
• 2 tbsp groundnut oil, for the pan
• 4 eggs, cooked until yolk and white are firm
• 3 medium tomatoes, washed and chopped
• 1 medium onion, peeled and chopped
• 100 g green pepper or ugu, washed and chopped
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Blend the soaked rice with the freshly cooked rice and warm water to a thick, smooth batter. Use clean utensils and a clean bowl.
2. 2Step 2. Stir in the yeast, cover and leave to rise for 1–2 hours in a cool place, or in the fridge overnight. Do not leave the batter standing warm all day; if it smells sour or off, throw it away and start again.
3. 3Step 3. Heat a lightly oiled masa pan and cook spoonfuls of batter for 3–4 minutes each side, until set right through and golden — the centre should not be wet.
4. 4Step 4. For the sauce, cook the onion in a little oil for 3 minutes, add the tomato and pepper and simmer for 8 minutes.
5. 5Step 5. Cook the eggs thoroughly — either boiled for 9–10 minutes, or scrambled until firm with no runny egg.
6. 6Step 6. Serve the masa warm with the egg and sauce.

Allergens for your selection

• Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.