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Braised Black-Eyed Peas on Toast:

  • Olive oil 30.0 ml
  • Beef sausage, spiced, casing removed 400.0 g
  • Onion, finely chopped 80.0 g
  • Celery, finely chopped 50.0 g
  • Red chilli, seeds removed, finely chopped 20.0 g
  • Garlic, finely chopped 10.0 g
  • Thyme, fresh 6.0 g
  • Smoked paprika 8.0 g
  • Bay leaf 2.0 g
  • Black eyed peas, soaked 660.0 g
  • Water 1.5 l
  • Tomatoes, diced 300.0 g
  • Sourdough toasts 10.0 Each
  • Chicken eggs, poached 10.0 Each
  • Baby spinach 80.0 g

Black Eyed Peas on Toast is a masterpiece plate as it’s served over toast and topped with a poached egg to give it an American twist to ‘beans on toast’. Check the recipe here.



  1. Braised Black-Eyed Peas on Toast:

    • In a heavy bottom pot, add olive oil and the beef sausage and brown over medium high heat. Render the meat and then remove with a slotted spoon and set aside.
    • Reduce heat to medium and add onions, celery and chili sauté until fragrant. Then add garlic, thyme, smoked paprika and bay leaf.
    • Increase the heat to high, add black eyed peas then add water and Knorr Chicken Stock Powder brining to a boil, then reduce heat to medium low allowing it to simmer partially covered for 1 hour, occasionally stirring.
    • After 1 hour, peas should be tender, and liquid almost fully absorbed by the peas. Return the beef back to the pot and add the 300 g of diced tomatoes and simmer again for 20 minutes.
    • Remove bay leaf and thyme stocks and add spinach allowing it to wilt slightly.
    • Search over toasted sourdough and top with poached egg.
  2. Chef’s Tip:

    • To take this over the top, feel free to crumble over with some feta or grated cheddar cheese