Dice the onion. Cut whatever braai meat you have left over (chops, boerewors, steak) into bite-sized pieces and put it in a bowl.
Put a hot plate on the braai over medium coals. Add a splash of oil and sweat the onion until it is soft.
Tip the warm onion over the meat. Crack in the four eggs to bind it all together, add the tomato relish and a generous shake of braai spice, and give it a proper stir.
Pour the whole lot onto the hot plate and lay a few sprigs of fresh thyme on top. The meat is already cooked, so you are only letting the eggs set and heating everything through. Turn it now and then for about 8 to 10 minutes.
While it cooks, toast the bread on the grid until it catches some colour, then butter it generously while it is still piping hot.
Pile the braai mix high on the toast, add a little fresh thyme and finish with a big drizzle of chutney.