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Chicken chipolata, spinach and egg brunch

Lifestyle Section - Food

  cn_rh_recipeNOV12-M Sunday mornings often pose a challenge for breakfast, particularly if you’re inclined to be creative. After all, a Sunday morning should be a time to relax, gather your wits, kick back after a long, hard week and get out of bed as late as is humanly possible.

All of that militates against being enormously creative for Sunday breakfast, but if you observe all of the aforesaid, then the morning meal is more likely to become brunch, that transitional meal that spans the gap between breaking the fast and the possible over-indulgence of a “Sunday lunch”.

Reminds me of the mid-70s being in the military, when we were told at one point that we would in future no longer have an early breakfast, lunch and early supper.

We would instead have rusks and coffee at 6am, brunch at 11am, and supper at 6pm. This, we were told, was healthier in the oppressive heat of the South West African bush, than the conventional three meals a day.

Personally I believed the army was cheap-skating us and trying to save money by depriving us of a meal, in order to fund the insanely expensive expeditionary force of which we were part, trying to keep the Rooi Gevaar and Swart Gevaar at bay, but there you are.

If only we’d had on occasion for brunch, what Mrs M conjoured up on Sunday, from the contents of the fridge and the garden.

Ingredients, selection and preparation

  • 500g chicken chip-olatas
  • 1 small onion: chopped
  • 1 medium tomato: skinned and chopped
  • 1 large clove garlic: crushed
  • 1 bunch of spinach (red-stemmed preferably): washed thoroughly and drained, stems chopped separately, leaves chiffonaded.
  • 1 red chilli: deseeded and finely chopped (optional)
  • 2 tsp smoked paprika
  • olive oil for frying
  • 4-8 eggs

Heat a frying pan and add two to three tbsp olive oil. Fry onions first until soft. Add the chipolatas and fry for two to three minutes.

Add spinach stalks, tomato, chilli, garlic, and paprika and stir gently to mix.

Cook for five minutes over medium heat.

Put the spinach on top, and cook for three minutes, covered.

Stir spinach into the mixture.

Make a small hollow for each egg with the back of a spoon, and break the eggs into them.

Cover and cook gently for two to four minutes over a low heat, or until the eggs are done to your satisfaction.

Serve with a sprinkling of paprika for garnish.

Note that no salt or pepper

was added or is needed, as the chipolatas tend to be quite well seasoned.

If you eat carbs, you could add cubed and par-boiled potato, or serve with a slice of buttered toast.


Preparation time: 20 minutes

Cooking time: 20 minutes

Yield: 4

Written by Norman McFarlane You are reading Chicken chipolata, spinach and egg brunch articles

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