Chakalaka Boerewors Eggs Benedict

Ingredients

• 500 g boerewors
• 4 English muffins
• 4 eggs
• 1 onion, finely chopped
• 1 carrot, grated
• 1 400 g can chopped tomatoes
• 2 tbsp tomato paste
• 1 tsp mild curry powder
• 1 tsp smoked paprika
• 1 tbsp butter
• 1 tbsp white vinegar
• salt and freshly ground black pepper to taste

Method

1. Cook the onion and carrot in the butter until softened.
2. Add the tomatoes, tomato paste, curry powder and paprika.
3. Simmer until thick and flavoursome, then season to taste.
4. Remove the boerewors meat from its casing and shape into four patties.
5. Fry or grill the patties until browned and cooked through.
6. Halve and toast the English muffins.
7. Bring water to a gentle simmer, add the vinegar and poach the eggs for 3 to 4 minutes.
8. Top each muffin with a boerewors patty and spoonful of chakalaka.
9. Finish with a soft-poached egg and serve immediately.