This Sunday is Father’s Day! If food is your love language and you’re able to be with your dad, I have some recipe ideas for you – starting with this great breakfast. While traditionally Middle Eastern in origin, this version has some South African flair to spoil Dad. This recipe needs some time to cook so it might require you getting up a little earlier on Sunday morning, but the end result will be sure to start Father’s Day off on the right foot.
Here’s what goes in
- 1 red pepper, diced
- 1 teaspoon of minced garlic
- 1 onion, finely chopped
- Olive oil for frying
- 2 tins of chopped tomatoes
- 2 cups of water
- 1 pack of boerewors or chorizo sausage, sliced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of chopped chilli or chilli paste
- 6 eggs
- Salt and pepper to season
- Crumbled feta cheese & fresh coriander to garnish
How to do it
In a large heavy-based pan, fry the onion and garlic in the olive oil until the onion is soft and appears slightly transparent. If you’re making the boerewors version, the sliced boerewors should go in first and be cooked until just nearly to your liking before adding the onions and garlic, and then the peppers and spices. For the chorizo version, add the chorizo, peppers and all the spices after the onion and garlic and fry until cooked through.
Add the tomato and water to the pan and allow to simmer over a low heat, stirring frequently. After about half an hour, turn down the heat slightly and allow this to reduce for another half hour to intensify the flavours.
In the pan of tomato, you will now need to make wells for the eggs. Break an egg into a ramekin first, (so that you can use your free hand to make the well with a spoon), then drop the egg into the well. Cook long enough for your eggs to be done to your liking. You can either pop this into the oven or put a lid on the pan to help cook the top of the eggs.
When ready, garnish with crumbled feta, fresh coriander and serve with a warm crusty bread or dad’s favourite toast.