Heritage Month delicacies: Vetkoek with boerewors and tomato smoor fried eggs
*This recipe is courtesy of eggcellentfoodsa Print Vetkoek with boerewors and tomato smoor fried eggs Author: EGGcellent FoodSA Sunflower oil, for cooking 500 g bread dough 4 rosemary sprigs 500 g thin boerewors, cut into 4 strips (or leftover boerewors, sliced into rings) 1 onion, chopped 1 garlic clove, crushed 410 g tin chopped tomatoes Salt and pepper 4 eggs Heat enough oil for deep frying in a large saucepan over medium heat.
Vetkoek with boerewors and tomato smoor fried eggs Ingredients Sunflower oil, for cooking 500 g bread dough 4 rosemary sprigs 500 g thin boerewors, cut into 4 strips (or leftover boerewors, sliced into rings) 1 onion, chopped 1 garlic clove, crushed 410 g tin chopped tomatoes Salt and pepper 4 eggs Method Heat enough oil for deep frying in a large saucepan over medium heat.
Heat a splash of oil in a 23 cm frying pan over medium-high heat and fry the boerewors for about 10 minutes, turning until cooked.
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