Saw a recipe for Moroccan poached eggs - basically you make a thick tomatoey sauce. when that is done, you make hollows in the gloop with a spoon and pop an egg into each one. Pop the top of your pan/tajine back on and poached eggs in a tomatoey gloop matrix thingy.
Make a curry sauce on the braai in a big steel or cast iron pan, 24" across or so. Chopped onion, ginger, garlic, curry paste or masala, mustard seeds, turmeric and cumin. Fry up then add a tin or two of chopped peeled tomatoes, salt and pepper, bit of sugar, bit of water and a couple of diced potatoes. Allow to cook for a few minutes then add some frozen peas and a dozen or so peeled boiled eggs. Let it simmer another 20 minutes or so and shove it in a half loaf to make bunny chow. Good for winter booze ups around the fire.