Poach the eggs as usual for three minutes. Immediately drop in iced water and leave to cool completely. Once cool, store in a resealable container filled with water. Store for up to two weeks
|Prep time||30 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Chop the celery, carrot, onion, yellow capsicum, basil and coriander.
Heat the butter in a large saucepan set over a medium heat. Add the celery, carrot, onion, capsicum and herbs and gently sauté until softened. Add the tomatoes, tomato purée, spices and water. Simmer over a low heat for 30 minutes, stirring occasionally.
Allow to cool and then place in a blender. Blitz until smooth.
Prepare a grill or barbecue to a medium heat.
To make the boerewors patties, remove the sausage meat from the casing and place in a bowl. Mix the sausage meat well. Place the meat on a surface and shape the meat into patties using a round cookie cutter. Press the meat down as closely as possible to make sure it does not come apart when cooking.
Place on the grill and cook for 5 minutes a side or until the patties are done.
Slice the English muffins in half and place on the grill. Toast for a minute or two on each
Poach the eggs in boiling water for 3-4 minutes or until your liking.
Place a large frying pan over a high heat. Add the spinach and a splash of water and place the lid over the pan. Cook for 5 minutes or until the spinach has wilted.
To assemble, divide the spinach between the English muffins, place a boerewors patty over the spinach and top with the chakalaka. Place a poached egg over each muffin.