RECIPE: Feta & sausage brunch bowl

A posh take on a fry-up, this baked egg dish is great for early-morning entertaining

19 April 2015 - 23:07 By Hein van Tonder and Taaibosch
Feta and sausage brunch bowl.
Feta and sausage brunch bowl.
Image: Hein van Tonder

Serves: 4


200g tomatoes on the vine

Olive oil, for drizzling

400g Taaibosch goat's milk feta, drained and patted dry

1 red pepper, cored, seeded and chopped

6 pork sausages (or lamb or beef sausages, or bacon), cooked and cubed

50g softened butter

8 large eggs

Salt and freshly ground black pepper, to taste

Pinch of paprika


1. Preheat the oven to 200ºC. Place tomatoes on a baking sheet and drizzle with oil. Grease or spray 4 ovenproof bowls or ramekins.

2. Crumble the feta into the bowls. Mix the red pepper and sausage cubes and divide between the bowls. Top with a dollop of the butter.

3. Place the dishes on the baking sheet with the tomatoes and bake for 10 minutes. Remove the bowls from the oven, leaving the tomatoes to roast further.

4. Beat the eggs with salt, pepper and paprika. Pour the beaten eggs over the sausage mixture in the bowls, dot with more butter and bake for a further 10-15 minutes until golden brown and set but still slightly wobbly in the centre. Remove everything from the oven, top each bowl with roast tomatoes and serve immediately.