Egg & Boerewors Traybake

Serves 4 – 6

Preparation time: 10 minutes

Cooking time: 30 – 40 minutes

Total time: 50 minutes


For the batter

  • 140g plain flour
  • 4 large eggs, beaten
  • 200ml full cream milk
  • Salt & pepper, to taste

For the filling

  • 6 thin boerewors sausages
  • 15-30ml (1-2 tbsp) olive oil for drizzling
  • 200g colourful cocktail tomatoes or cherry tomatoes on the vine
  • Salt & pepper, to taste
  • 200g baby button mushrooms
  • 2 fresh rosemary sprigs, finely chopped
  • 2-4 eggs
  • 100g Feta cheese crumbled
  • 15g flat leaf parsley, chopped

Pesto to garnish (optional)


  1. Start by making the batter, whisk the flour and 4 beaten eggs in a bowl until smooth. Gradually add the milk, whisking until smooth. Season with salt and pepper and set aside.
  2. Heat the oven to 200°C. Place the sausages in a deep roasting pan, drizzle over some olive oil and season with salt and pepper. Roast for 15 minutes to colour lightly. Add the tomatoes and mushrooms to the pan, sprinkle over the chopped rosemary and season again to taste.
  3. Increase the oven to 220°C. Return the pan to the oven for 10 minutes, remove and carefully pour in the batter. Take care as the fat could splatter. Put the pan straight back into the oven for 25-30 minutes, until the batter is puffed up and golden brown.
  4. Crack the remaining eggs into low spots in the Yorkshire pudding and return the pan to the oven for 6-8 minutes or until the egg whites are set and the yolks still runny. Remove and sprinkle over the crumbled feta and garnish with flat leaf parsley.  Drizzle over the pesto and serve immediately while hot.