If you’re thinking of cooking up something special this public holiday, we have eggs-actly what you’re looking for. A scrumptious brunch that packs a punch in the protein department.
Steak roll with fried egg and tomato smoor
Pair it with potato chips for a more substantial meal or poach the eggs and add baked sweet potato fries for a more health-conscious option.
You’ll need: 4 Portuguese rolls; 4 pieces steak, cooked to your liking; 4 large eggs ; 30ml chilli oil
For the smoor: 2 tablespoons (30ml) oil; 2 onions, finely chopped; 1 tablespoon paprika; 1 teaspoon curry powder (optional); 400g chopped tinned tomatoes; 250ml water; 1 stock cube, beef flavour; 1 tablespoon tomato paste; 1 tablespoon brown sugar
For the smoor: In a pan, heat the oil, add the onions and sauté until soft. Add the paprika and curry powder and fry for 2 minutes, stirring constantly.
Add the tomatoes and water and bring to the boil. Add the beef stock cube, reduce the heat and simmer for 5 minutes.
Add tomato paste and allow to simmer for 10 minutes, stirring continuously until thickened.
To serve: Fry the eggs (make sure it’s a whole egg – egg yolks contain heart-healthy monounsaturated fats and vitamins A, D and E, plus iron too) in the chilli oil until done to your liking, top the roll with the steak, fried egg and the tomato smoor.