First posted: Mar 27, 2017

Spicy Huevos Rancheros with Boerewors



Cooks in:        Serves:4

  • 1 Tbsp Willow Creek Olive oil

  • 2 red onions, peeled and roughly chopped
  • 1 large red pepper, cored and roughly chopped
  • 1 x 500g roll of boerewors
  • 2 cloves garlic, peeled and roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 Tbsp spiced paprika

  • 1 red chilli, de-seeded and finely chopped

  • 1 Tbsp Willow Creek Balsamic vinegar
  • 1 medium head cauliflower, roughly chopped
  • 2 good handfuls fresh cherry or rosa tomatoes, left whole

  • Freshly ground black pepper
  • A handful of chopped fresh basil and parsley leaves, to serve
  • 150g feta cheese or soft goat's milk cheese
  • 4-6 eggs

What to do

1. Heat the oil in a large pan (preferably ovenproof). Add the onion, red pepper, sausage, garlic, thyme, rosemary, spices, chilli, balsamic vinegar, sugar and a pinch of salt and fry, over a medium heat, for five minutes, or until the vegetables have softened. 

2. Add the cauliflower and tomatoes, turn up the heat, and cook, uncovered, at a brisk bubble for 5 minutes, or until the tomatoes are starting to blister. Turn the heat down and leave to cook with the lid on for another 10 minutes, or until the cauliflower is tender. Season with freshly ground black pepper, and more salt if needed.

3. Poach or fry your eggs while the dish continues to cook.

4. Top with poached or fried eggs and serve immediately with a generous scattering of feta, and fresh basil and parsley.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

Share this recipe