Prep time: 40min
1 glove garlic,
3 tbsp olive oil
1 tin tomato and onion relish
1 tin black beans, drained and rinsed under under cold water
4 large eggs
salt and pepper to taste
fresh coriander, garnish
french loaf, for serving
Remove sausage from its casing and roll into balls. This recipe makes about 14 small balls. Make a paste of the garlic by sprinkling some salt onto your board then mashing using your knife. Heat the oil over high heat in a large pan then add the boerewors balls in batches and cook through thoroughly. The outside must be golden brown and crispy. This should take about 6 min for each batch. Reduce the heat to medium, add the garlic paste and cook while stirring. About 30 seconds.
Add tomato relish , stirring gently to combine for about 60 seconds. Turn heat down to low and cook at bare simmer for about 10 min. Add the beans and season to taste with salt and pepper. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over the edges of the egg white to submerge it a bit and contain it. Leave the yolk exposed. Repeat with the other 3 eggs, working around the pan. Season the eggs with a little salt and place the pan in a 160c oven for 5-8 min, depending on how you prefer your egg done.
Sprinkle with coriander and parsley and serve immediately with crusty bread.