Serves 6. Preparation time 20 minutes. Cooking time 20 minutes.
For the meatballs
2-3 tablespoons butter
6 strips of bacon
500 g boerewors
1/2 sweet potato, grated
1/2 cup mushrooms, chopped
1/2 onion, grated
2 tablespoons chilli marmalade
1 clove of garlic, crushed
For the sauce
2 tins (410 g each) tomato smoor (Rhodes Tomato Braai Relish works well)
1 red pepper, chopped
6 eggs
1/2 cup grated cheddar or crumbled feta
• Heat ha If the butter in a pan and fry the bacon until crisp. Drain on kitchen paper and cut the bacon into small pieces.
• Squeeze out the meat from the boerewors casing and mix with the bacon and the rest of the meatball ingredients in a bowl. Make 24 snack-sized meatballs and refrigerate - they'll stay fresh for up to 4 days.
• Melt the rest of the butter in a large pan and fry the meatballs until cooked and golden brown.
• Remove the meatballs, but leave the pan juices. Pour the smoor into the pan, add the red pepper and simmer for a few minutes.
• Return the meatballs to the pan. Use a spoon to make 6 pockets in the smoor and crack an egg into each pocket Put the lid on and simmer for about 4 minutes until the egg whites have set, but the yolks are still runny.
• Sprinkle with cheese and serve with toast.
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