Preparation time: 15 minutes
Cooking time: 35 minutes
Total Time: 50 minutes
- 2 tablespoons oil
- 2 pieces boerewors, approximately 300g
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 red pepper, sliced
- 1 can (400g) chopped tomato
- 1 can (400g) chakalaka
- 1 can (400g) butterbeans
- ¼ cup water or is it ¼ each- method 4?
- 1 tablespoon sugar, optional
- Salt & pepper to taste
- 4 large fresh eggs
- Chopped coriander to serve
- Remove the skin from the boerewors and roll the meat into balls, the size of a golf ball.
- Heat oil in a frying pan and fry the meat balls until just cooked and lightly brown. Remove with a slotted spoon and set aside.
- In the same pan add the chopped onions and red pepper and fry until soft. Add the garlic to the pan and fry for a few minutes – take care not to burn the garlic.
- Add the chopped tomato, chakalaka and butterbeans to the pan. Add about ¼ of a cup of water into the empty tomato and chakalaka cans to get the last bit out, pour into the mix. Stir to combine and cook for 8-10 minutes until sauce/mixture is slightly reduced.
- Add the boerewors meat balls, simmer and allow to heat through. Check the seasoning and add a little sugar if necessary, to counteract the acidity of the tomatoes.
- Make small indentations in the now thickened sauce and break the eggs into them. Simmer for about 10 minutes or until the whites of the eggs are properly set and the yolks are still nice and wobbly. If you like your yolks cooked more, cover the pan for a few minutes. Remove from the stove, top with fresh coriander.
- Serve with toast to mop up all the delicious sauce