The Farm Breakfast: Eggs, Wors & Blistered Tomatoes
This is the breakfast that fixes weekends. Boerewors on the braai or in the pan, eggs fried in the wors fat (trust us on this), and tomatoes blistered until they burst.
It is not fancy. It is better than fancy.
What you need
- 500g rump boerewors
- 4 extra-large farm eggs
- 4 big tomatoes, halved across the middle
- Salt, pepper, and a dash of patience
How to make it
- Cook the wors slowly over medium coals or in a pan, about 15 minutes, turning now and then. Rest it while you do the rest.
- Put the tomatoes cut-side down in the hot pan and leave them alone until they blister and start to collapse.
- Fry the eggs in the same pan, in all that wors-and-tomato flavour. Crispy edges are the goal.
- Plate everything together and eat outside if the weather allows it. It tastes better outside. Science.
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