The addition of mushrooms to this dish not only stretches the meal, but lowers its calorie content.
Mushrooms, Boerewors & Bean Breakfast Pan
500 g boerewors
30 ml olive oil
2 onions, peeled and thinly sliced
2 garlic cloves, crushed
350 g button mushrooms or Portabellini mushrooms
30 ml tomato paste, or sundried tomato paste
5 ml paprika
1 x 415 g can chopped tomatoes
250 ml beef stock
5 ml sugar
salt and milled black pepper
1 x 400 g can mixed beans, cannellini beans or butter beans
Preheat the oven to 180˚C.
Place the boerewors in an ovenproof casserole and bake for 20 minutes, turning once. Set aside.
Heat the oil in a pan and cook the onions over a medium-low heat for 5 minutes. Add the garlic and mushrooms and cook for a further 5 minutes.
Add the tomato paste, paprika, tomatoes, stock and sugar. Bring to a simmer and cook for 10 minutes.
Add the wors and beans and cook for 10 minutes, or until heated through.
Season with salt and pepper. Serve with crusty bread.