Summary

Ingredients

• 2 tablespoons oil
• 1 onion (s), finely chopped
• 500 g beetroot leaves
• 3 tomato (s), peeled and cut into small pieces
• salt and pepper
• 4 egg (s), hard-boiled, chopped

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Instructions

1. Fry the onion in oil until translucent. Add beetroot leaves, tomatoes, and salt and pepper. Let simmer for about 10 minutes. Stir occasionally with a fork. Gently fold in the eggs.
2. Serve traditionally on PHUTU (crumbly corn porridge) or other corn porridge.