• Beef
  • Breakfast


  • South African
  • Portuguese

Cooking Methods

  • Frying



Prep Time

Cooking Time

30 minutes


    4 X 250 g cuts of Food Lovers Market tenderised beef steak
    8 thick slices of sourdough bread
    1 medium onion peeled, halved and finely
    2 tbsp Food Lover's Olive Oil
    12 cherry tomatoes
    4 medium free range eggs
    1 tbsp butter
    3/4 cup Food Lovers Market creamy peri peri sauce
    1/2 red chilli, deseeded and finely chopped
    handful of rocket leaves
    6 sprigs of thyme, leaves removed
    Food Lovers Market freshly ground salt and pepper


    Place the onion, chilli, baby tomatoes, thyme leaves and 1 tbsp of olive oil in a pan and gently fry them on a med to low heat, stirring intermittently.
    When they have browned and softened, remove them from the pan.
    Season the steak with freshly ground salt and pepper, then brush each side with some of the creamy peri peri sauce.
    Fry the steaks on a high heat in the leftover olive oil, turning, after 2-3 minutes.
    Once cooked, remove them from the heat and set them aside.
    Heat the butter in a pan and fry the eggs, seasoning with salt and pepper.
    Toast the slices of bread in a hot dry pan and allow to cool.
    Then arrange rocket leaves on four of the slices.
    Top each with the fried onions and tomatoes.
    Slice each steak in half, layering them on top.
    Liberally brush more creamy peri peri sauce onto the steaks, then place the fried eggs on top of that.
    Lastly, top with a slice of toasted soudough.
    Skewer with a bamboo stick and serve immediately with spicy, oven roasted, potato wedges.