Boerewors and Pap with Fried Eggs
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Ingredients
- 500 g boerewors sausages
- 300 g fine polenta (cornmeal)
- 4 eggs
- 200 g ripe plum tomatoes
- 1 red onion
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 806 kcal
- Protein
- 34.3 g
- Carbohydrate
- 63.3 g
- of which sugars
- 5.5 g
- Fat
- 43.8 g
- of which saturates
- 13.9 g
- Fibre
- 4.5 g
- Salt
- 2.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 900ml water to the boil for the pap. Whisk in the polenta, then stir vigorously over low heat for 6-8 minutes until it forms a thick, stiff dough. Keep warm.
- 2
Fry the boerewors in the vegetable oil for 12-15 minutes, turning often, until browned and cooked through with no pink remaining. Slice.
- 3
In the same pan, fry the chopped onion and tomatoes for 6 minutes to make a quick side relish.
- 4
Fry the eggs in a separate pan until the whites are set and the yolks are cooked to your liking.
- 5
Serve the sausage, fried eggs and tomato relish with the pap.
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