The African brunch

Ingredients 9
Servings 1


Serving Change
  • 250
    pork sausages
  • 65
  • 1
    onion, finely chopped
  • 3
    medium potatoes, cubed
  • salt and black pepper to taste
  • 6
    large eggs
  • 30
    finely chopped parsley
  • tomato and onion gravy to serve
  • pap (mealie meal porridge) to serve


Pour water into a saucepan, bring to the boil and cook sausages, covered, for 10 minutes. Pour off the water and cook uncovered for a further 10 minutes, until sausages are nicely brown. Remove, slice thinly and set aside. In a large pan, heat oil and fry onions until soft. Add potatoes, cover and cook, stirring occasionally, for 5 minutes or until potatoes begin to brown (5 to 10 minutes). Beat eggs and pour over potatoes. Scatter sausages on top and cook for 3 minutes, until eggs are set. Sprinkle with chopped parsley and grated cheese. Cook covered for 2 minutes to melt cheese. Serve warm with tomato and onion gravy and pap.

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