The African brunch

Name: The African brunch
Yield: 0 serving
Cuisine: African
Ingredients: 250.00 g sausages pork; 65.00 ml oil; 1.00 onion finely chopped; 3.00 potatoes medium, cubed; salt and freshly ground black pepper to taste; 6.00 eggs large; 30.00 ml fresh parsley chopped; tomato and onion gravy to serve; pap

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Pork

By Food24 November 03 2009

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Ingredients (9)

250.00 g	sausages — pork
65.00 ml	oil
1.00	onion — finely chopped
3.00	potatoes — medium, cubed
	salt and freshly ground black pepper — to taste
6.00	eggs — large
30.00 ml	fresh parsley — chopped
	tomato and onion gravy — to serve
	pap

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Method:

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.