This autumnal hug of a breakfast bowl is topped with cheese and a bobotie-style egg custard topping.
I’m not a fan of the bowl food phenomenon that sprang up a few years ago. It’s the food that matters, not the vessel it’s carried in. My best illustration of this was the morning I was in a queue at a trendy deli counter at the V&A Waterfront in Cape Town.
The woman in front of me, who looked like she had not eaten in three months, sort of half-draped herself over the counter and said to the man, “I’d like a bowl please.”
“Certainly, ma’am,” he shot back. “And would you like anything in it?”
But even my own rules are meant to be broken. For this recipe, you put it all in one bowl and soon have a quick and filling breakfast produced with not much fuss at all.
