Corned Beef with fresh cheeselets and eggs
Serves 4
Prep Time 25 mins
Cooking 45 mins
Level low
Ingredients
- 3 tbsp Vegetable Oil
- 1/2 Mayor Diced Onions
- 1 tbsp Pinto's Garlic Sauce
- 2 Diced Carrots
- salt and pepper
- 500g Corned Beef
- 4 to 6 in 2 pieces Potatoes, chopped
- 5 Cups Hot Water
- 3 tbsp Three Hills Kunserva (tomato paste)
- 1 tsp Sugar
- 4 Eggs
- 4 Hanini Fresh Cheeselets
- 1 Can 140g Mayor chickpeas, rinsed and drained
In a large casserole dish, cook the onion with the oil for around 2 minutes. After, add the garlic and carrots, continue cooking while stirring. Add the salt, pepper and corned beef and stir all together, while continuing frying. Add the potatoes, hot water, Kunserva and sugar. Continue cooking on moderate heat, until the potatoes start to get a little tender, stirring from time to time. After, add the eggs one by one and keep them apart from each other. Cook until the eggs become slightly hard.
Add the peas and stir them softly into the stew. Add the fresh cheeselets, stir a little and put off the heat. Let this stew sit for about 5 minutes before serving. One could also heat this stew again, if cooked in the morning and is serving it during dinner. Recipe by Tonia