- 500g boerewors, rolled into balls
- 3 tablespoons (45ml) extra-virgin olive oil
- 4 eggs
- 1 garlic clove, made to paste
- 400g can of black beans, drain all the water
- 400g tomato relish
- Salt & pepper to season
- 1 French loaf
Heat olive oil over high heat until simmering.
Add boerewors balls and cook on high heat until browned and the outside is golden and crispy about 6 minutes. Cook in batches to avoid sweating.
Add garlic and cook, stirring, until softened and fragrant, for about 30 seconds.
Add the cooked tomato relish and stir to gently combine for about 60 seconds. Reduce heat to a bare simmer and simmer for 10 minutes, then add beans and season to taste with salt and pepper.
Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed.
Repeat with remaining 3 eggs, working around the pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
Sprinkle with coriander and parsley. Serve immediately with crusty bread.
Recipe and image courtesy of Chef Nti.