Can I use frozen boerewors?
Yes, just ensure it's fully thawed before cooking to ensure even browning and cooking.
BREAKFAST
Hearty Boerewors & Chakalaka Breakfast Skillet
Kickstart your day with a taste of South Africa! This robust breakfast skillet unites the savory depth of boerewors sausage with the zesty, colorful chakalaka relish, all nestled with perfectly cooked eggs. It's a satisfying, one-pan wonder that delivers a vibrant and flavorful morning meal.
HOW TO MAKE IT
Let's cook.
01
Remove boerewors from its casing if using a coiled sausage, or cut into 1-inch pieces if using links. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
02
Add the boerewors to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess fat.
03
Stir in the chakalaka and diced tomatoes. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 5 minutes, allowing the flavors to meld.
04
Create four small wells in the chakalaka mixture. Carefully crack one egg into each well. Season the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
05
Cover the skillet and cook on the stovetop over medium-low heat for 5-7 minutes, or until the egg whites are set and the yolks are still runny, or to your desired doneness.
06
Alternatively, for firmer whites and slightly set yolks, transfer the skillet to an oven heated to 375°F/190°C and bake for 5-8 minutes, or until the eggs are cooked to your preference.
07
Garnish generously with fresh chopped cilantro before serving.
About This Recipe
Kickstart your day with a taste of South Africa! This robust breakfast skillet unites the savory depth of boerewors sausage with the zesty, colorful chakalaka relish, all nestled with perfectly cooked eggs. It's a satisfying, one-pan wonder that delivers a vibrant and flavorful morning meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a pinch of cayenne pepper or a dash of peri-peri sauce to the chakalaka mixture. Ensure your skillet is truly oven-safe if you plan to finish the eggs in the oven.
Easy Substitutions
If boerewors is unavailable, a good quality pork or beef sausage with a similar spice profile (like a mild Italian sausage) can be used. For chakalaka, you can make your own or use a spicy bean and vegetable relish. Spinach or kale can be wilted into the chakalaka mixture for added greens.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave, being careful not to overcook the eggs.
Serving Suggestions
Serve this skillet directly from the pan with crusty bread or toast for dipping. It also pairs wonderfully with a side of pap (South African maize porridge) or a simple green salad for a lighter touch. A dollop of plain yogurt or sour cream can also balance the spice.
Common Mistakes
Overcooking the boerewors can make it dry; cook until just browned and cooked through. Overcooking the eggs will result in hard yolks, so watch them closely. Not draining excess fat from the sausage can make the dish greasy. Using a skillet that isn't oven-safe if you plan to finish it in the oven can be dangerous.
Frequently Asked Questions
What if I can't find canned chakalaka?
You can often find recipes online to make chakalaka from scratch using canned baked beans, carrots, bell peppers, and spices.
Can I add cheese to this skillet?
Absolutely! Sprinkle some shredded cheddar or mozzarella over the eggs in the last few minutes of cooking for a cheesy twist.
How spicy is chakalaka?
Chakalaka comes in mild, medium, and hot varieties. Choose according to your preference. If using mild, you can always add a pinch of chili flakes for more heat.
MORE TO KNOW
Chakalaka is a traditional South African vegetable relish, typically made with carrots, beans, bell peppers, and spices. It adds a unique sweet and spicy depth to this breakfast skillet. If you're feeling adventurous, try making your own chakalaka from scratch for an even more authentic flavor. The key to a good skillet is not overcrowding the pan, allowing the boerewors to brown properly before adding the chakalaka.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.