You have to try this chakalaka eggs benny
There’s a very real possibility that chef Lesego Semenya has created the ultimate mash-up: this chakalaka-eggs-benedict-burger-situation is to die for. AND he’s used boerewors for the patty. All that delicious local flavour … we can’t deal.
Ingredients:
For the tomato chakalaka ragù:
- 2 T butter
- 1 carrot
- 1 stick celery
- 1 onion
- 2 T sweetcorn kernels cooked
- 1 x 400 g can chopped tomatoes
- 1 T coriander, chopped
- ½ handful basil, chopped
- 2 T tomato purée
- ½ cup vegetable stock
- 1 t smoked paprika
- 1 t garam masala
- Sea salt and freshly ground black pepper, to taste
For the boerewors patty:
- 500 g boerewors
- 4 English muffins, toasted
- 4 free range eggs, poached
Method:
- To make the chakalaka, chop the celery, carrot and onion, then fry gently in a large pan in the butter until softened and translucent. Add the sweetcorn kernels, tomatoes, herbs, tomato purée, stock, spices and seasoning. Simmer over a low heat for 30 minutes, stirring occasionally. Blend the mixture. Add a bit of olive oil if the mixture seems too thick.
- To make the boerewors patty, remove the sausage meat from the casing, place in a bowl and mix well. Place the meat on a board and shape into patties using a cookie cutter. Press the meat down as densely as possible to ensure the patties stay together when cooking. You can make as many as you like but for this recipe, you need four. Grill or fry the patties until done.
- To assemble, toast the English muffins and slice in half. Place a boerewors patty on one half of each muffin, followed by the tomato ragù, then top it with a poached egg. Serve immediately.
Cook’s note: If you’d like to go a step further, you can sauté some spinach and place it under the eggs.
(Serves 4)
Feeling inspired?