Baked Beans & Atchar in the Jozi Kitchen

Sometimes only a simple dish and a R8.95 can of baked beans will do!

A few days ago I had a craving for warmed baked beans in tomato sauce, but the South African classic version. You know the hybrid between the baked beans with atchar salad and curried baked beans. I decided an early dinner of warmed curried baked beans with a spoon of mild Peppadew atchar stirred in, would go perfectly with the leftover boerwors I had in my fridge.

This dish is great for breakfast too, actually it’s an all day recipe. If I had an all day eatery I’d put this one on the menu. The perfect comforting combination of the sweet yet spicy curried baked beans in tomato sauce, crunchy atchar with a hint of vinegar, the salty boerewors and the crispy egg with the rich runny yolk.

IMG_3314 Curried Baked Beans with Atchar & Boerewors topped with a crispy fried egg – serves two

  • 1 can baked beans in tomato sauce
  • olive oil
  • ½ tsp chili flakes
  • 1 bay leaf
  • ½ tsp cumin
  • ½ tsp mutton masala (actually any masala or curry powder n your pantry will do)
  • 1Tbsp mango atchar (in this case I used Peppadew mild atchar)
  • 600 gram cooked boerewors sliced
  • 2 eggs

Put a splash of olive oil in a medium sauce pan over medium heat add all the spices, stir and allow to cook for a minute but not burn. Then add the baked beans and cook for 5 minutes over low heat till the beans start to bubble, stirring occasionally. Stir in the boerewors slices and atchar keep on heat for a further 3 – 5 minutes.

In the meantime, heat a frying pan (preferably non stick) on high add a one turn around the pan of olive oil (two rounds if it isn’t non stick) crack in the eggs. The egg whites should immediately start to bubble up, once the edges turn golden turn down the heat to medium. If you find the centre isn’t cooking as quickly tilt the pan slightly and with a spoon scoop some hot oil and pour it over the centre egg white edges.

When the eggs are  cooked to your liking, mine is sunny side up move them onto kitchen paper towel to drain the excess oil, then season with salt and pepper. Now serve on your favourite plate beans first and top with the crispy edged egg.



About thando

Hi I'm Thando Creator of the Jozi Foodie Fix, traveller, foodwriter, ramen lover, strategist, entrepreneur and follower of the Cool based in Johannesburg, South Africa.
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