Breakfast mince with poached eggs

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Ingredients

• 500g lean beef mince

• 2 Tbsp olive oil

• 1 red capsicum, seeded & diced

• 1 large onion, finely diced

• 2 cloves garlic, crushed

• 2 Tbsp tomato paste

• 400g chopped tomatoes

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 Tbsp balsamic vinegar

• 1 beef stock gel, dissolved into 1/4 C boiling water

• Salt & pepper

• 4 eggs

• 4 slices sourdough bread to serve on

• Fresh parsley to garnish and parmesan cheese (if you have it)
  

Directions

In a heavy frying pan heat oil, then add onion, garlic, cook until soft. Add mince, dried herbs and fry until brown. Add in capsicum (you could add in other veges here to if you wanted to eg mushrooms), tomato paste, beef stock, tomatoes (if using canned I sieved out the juice so the mince doesn’t become too runny). Cook for a few minutes. Next add balsamic vinegar, crack of salt & pepper to taste. Simmer until mince is cooked and thickens.

Create 4 hollows in the mince mixture to crack the eggs into. Cover pan with a lid, keep heat on low and wait for eggs to poach (until they are cooked but still runny inside). Serve on a piece of sourdough, with one egg and mince mixture per person. Sprinkle with fresh parsley, parmesan cheese if you have it. Enjoy!

Sarah x

Serves 4.