Eggs are the secret ingredient to making Heritage Month braais go even further. Affordable, versatile and high in protein, they’re the perfect way to transform braai leftovers into quick, delicious meals that help families save time, save money and reduce food waste.
Give chops, boerewors and roast vegetables from your braai a second act by simply cracking in an egg to create a whole new meal. Top a steak with a fried egg, stir fluffy scrambled eggs through sliced boerewors, or fold your favourite braai leftovers into a hearty omelette. With just a few extra ingredients, yesterday’s braai becomes today’s satisfying breakfast, lunch or dinner.
Eggs are a family-friendly staple that’s affordable, easy to source and simple to store, even during power cuts. They contain 7 grams of protein per one large egg and, gram for gram, remain one of South Africa’s most affordable sources of high-quality protein, making them an ideal addition to any meal.
Planning meals around leftovers means a happier grocery budget, less time cooking from scratch, and fewer ingredients to be purchased. Just remember that leftovers should be refrigerated promptly and enjoyed within two to three days of cooking. When reheating, always ensure they are heated thoroughly all the way through.
This Heritage Month, turn leftover boerewors into a scrumptious comfort meal served with fried eggs, tomato smoor and vetkoek, or enjoy a grab-and-go bowl of scrambled eggs, potatoes and boerewors. After the braai is over, let eggs work their magic. It’s an easy, affordable way to stretch your Heritage Month celebrations while making every last bite count.
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Vetkoek with Boerewors and Tomato Smoor Fried Eggs
Serves 4
Preparation time: 30 minutes
Cooking time: 45 minutes
Cost per recipe: Serves 4 for under R120
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. Cut the dough into 4 pieces and deep fry, two at a time, for about 10 minutes, turning until golden brown and cooked through. Drain on kitchen paper.
- Strip the leaves off the bottom half of each rosemary sprig. Roll each boerewors strip up and skewer with the rosemary sprigs.
- Heat a splash of oil in a 23 cm frying pan over medium high and fry the boerewors for about 10 minutes, turning until cooked. Keep aside.
- Fry the onion in the same pan for about 5 minutes or until browned. Add the garlic and fry for 1 minute. If using leftover boerewors, slice and fry with the onion and garlic.
- Stir through the tomatoes and 15 ml (1 tbsp) of the stripped rosemary leaves. Bring to a simmer. Season with salt and pepper.
- Make 4 holes in between the smoor and break an egg into each. Reduce the heat to low and cook for about 7 minutes or until the egg whites are set. Season eggs with salt and pepper.
- Cut the vetkoek open and top with boerewors, tomato and fried eggs. Scatter with remaining stripped rosemary leaves.
Grab and Go Bowl
Serves 1
Preparation time: 15 minutes
Cooking time: 30 minutes
Cost per recipe: Serves 1 for under R40
Ingredients:
- Handful of baby potatoes, halved (or leftover baked potatoes, cut into wedges)
- Salt and pepper
- Olive oil, for cooking
- 20 cm piece boerewors (or leftover boerewors)
- ½ small onion, chopped
- 2 eggs, beaten
- 15 ml (1 tbsp) milk
- 30 ml (2 tbsp) grated cheddar
Method:
- Cook the potatoes in salted boiling water for about 20 minutes or until cooked. Or cut leftover baked potatoes into wedges.
- Heat a splash of oil in a frying pan on medium high and fry the boerewors for about 8 minutes, turning, until browned and cooked. Slice into rings and set aside. Or simply slice leftover wors into rings.
- Place the potatoes, cut side down, in the same frying pan with the onion and fry for about 5 minutes or until browned. Season with salt and pepper. Set aside. If using leftover potato, add to the onion for the last 2 minutes.
- Heat another splash of oil in the frying pan on medium-low. Whisk together eggs, milk, and a pinch of salt. Use a rubber spatula or wooden spoon to scrape the eggs across the pan for about 3 minutes, or until the eggs are mostly set and soft curds have formed. Take off the heat.
- Place scrambled eggs, potato mixture, boerewors, and cheddar in a bowl and serve immediately or later (see tip).
Garnish with parsley before serving (optional).
Tip:
To make ahead and serve later, cool all the ingredients before placing them in an airtight container. Refrigerate for up to 3 days. To reheat, microwave for about 2 minutes, stirring every 30 seconds or until heated through.
