Leftover braaied wors is ideal for this recipe.
|1||onion — chopped|
|15 ml||fresh chillies — 573|
|1||garlic — cloves, chopped|
|1||chickpeas — tinned, drained|
|300 g||spinach — baby|
|boerewors — cut into bite-sized pieces|
|200 ml||cream cheese — with spring onion|
Fry the onion in the oil until glossy then add the garlic, chickpeas and spinach, frying until the spinach is soft. Stir in the sausage and cream cheese until heated through, then dish into four 350ml bowls.
Break two eggs into each bowl, season with salt and pepper, and bake for about 20 minutes or until cooked. Serve with bread for breakfast or as a light supper.
Words and image: Home magazine