TGIFood: Shaksausage: A one-skillet dish perfect for breakfast, dinner or any time in between By The Reading List
1 Tbsp chopped fresh parsley1. Spread the hot mealie meal or polenta over the base of a 10 x 15cm baking2. To make the tomato sauce, fry the peppers, onions and garlic in the oilcayenne pepper and stir for a minute. Add the chopped tomatoes and bringthe sauce reduces and thickens. Finally, add the thyme, parsley and salt3. Remove the mealie meal or polenta from the fridge.
opening created in the sauce. Continue cooking on the stove top until the egg whites start to form and the yolks are done to your preference .sprinkle with coriander or parsley and serve immediately.Sharon Lurie married into a fourth-generation family of butchers and, after experimenting and creating for 25 years, can now prove that meat from the forequarter need not be tough, dry and boring.
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