Happy Wednesday, fam! I hope you are all doing wonderfully today and soaking up some of that glorious sunshine. Alright, alright… now that I have finally arrived, you already know what time it is. Enough chit-chat — let’s get down to the important stuff. And by important stuff, I obviously mean FOOD! Today’s star of the show: Vetkoek with Boerewors and Tomato Smoor Fried Eggs! Ohhhh guys… just LOOK at that picture! You can already tell this meal is not here to play games. It has arrived, it is confident, and quite frankly, it knows it looks good! And trust me when I say… it’s about to go DOWN! I won’t keep you here all day. So all I will say is this: your tummy, your tastebuds, and possibly your entire family will thank you for making this one. And who knows? Maybe, just maybe, this little beauty will sneak its way onto your list of weekly favourites. So, without wasting another precious minute, let me show you how to make today’s star! How to make Vetkoek with Boerewors and Tomato Smoor Fried Eggs Serves: 4Preparation time: 30 minutesCooking time: 45 minutesCost per recipe: Serves 4 for under R120 Ingredients: Sunflower oil, for cooking 500 g bread dough 4 rosemary sprigs 500 g thin boerewors, cut into 4 strips (or leftover boerewors, sliced into rings) 1 onion, chopped 1 garlic clove, crushed 410 g tin chopped tomatoes Salt and pepper 4 eggs Method: Heat enough oil for deep frying in a large saucepan over medium. Cut the dough into 4 pieces and deep fry, two at a time, for about 10 minutes, turning until golden brown and cooked through. Drain on kitchen paper. Strip the leaves off the bottom half of each rosemary sprig. Roll each boerewors strip up and skewer with the rosemary sprigs. Heat a splash of oil in a 23 cm frying pan over medium high and fry the boerewors for about 10 minutes, turning until cooked. Keep aside. Fry the onion in the same pan for about 5 minutes or until browned. Add the garlic and fry for 1 minute. If using leftover boerewors, slice and fry with the onion and garlic. Stir through the tomatoes and 15 ml (1 tbsp) of the stripped rosemary leaves. Bring to a simmer. Season with salt and pepper. Make 4 holes in between the smoor and break an egg into each. Reduce the heat to low and cook for about 7 minutes or until the egg whites are set. Season eggs with salt and pepper. Cut the vetkoek open and top with boerewors and tomato smoor fried eggs. Scatter with remaining stripped rosemary leaves. *The image and recipe were supplied by The South African Poultry Association HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Cheat’s Bobotie and Baked Egg Tortillas Post navigation Today’s Tasty Pick: Cheesy Beef & Broccoli Potato Mash Bowl
