Prep Time: 10min, Cooking Time: 30min, Serves : 6-8

You Will Need:

  • About 800g Beef Minced Meat
  • About 250g Chorizo (cut into small discs), you can substitute with Russians or omit it all together if you don’t eat pork)
  • 1 Can Chopped Tomatoes
  • 2 Tbs Tomato Paste
  • 1 Large Onion – finely chopped
  • 1/2 Green Pepper – finely chopped
  • 1 Fresh Tomato – finely chopped
  • 6 Garlic Cloves- finely chopped
  • 2 Tbsp Barbecue Spice
  • 2 Tbsp Mixed Herbs
  • 1 tsp Peri Peri ( you can substitute with paprika if you prefer less heat🌶 )
  • Salt & Pepper to taste
  • Olive Oil for sautéing
  • Fresh Parsley – a handful, chopped
  • 6-8 Large Eggs

Method:

  • In a skillet, sauté onions and green pepper in olive oil until translucent.
  • Add garlic and stir
  • Add all the spices and keep stirring until the onion mixture is well coated.
  • Add mince, and cook on low heat. Separate the mince using a spatula or a fork until it forms a granular texture.
  • Once the mince turns brownish add fresh tomatoes and stir it in, you can now season with salt & pepper as well.
  • Close the lid and cook for about 5min, on low heat.
  • Once the tomatoes are soft, add chorizo then tomato paste and let this simmer for another 5min.
  • Add canned tomatoes, stir then let this simmer for a further 5-10min.
  • The sauce should be a nice thickish consistency, taste for salt and pepper- add more if needed. Use a spatula to open pockets/wells and crack open the eggs into them.
  • Sprinkle fresh parsley over the sauce and close the lid to pouch the eggs (reduce heat). Cook it less if you want your eggs runny(about 3-5min) and longer if you prefer them hard.
  • SideNote : You can alternatively use the oven to finish off this process of cooking the eggs,  just make sure that the lid is open.

Serve with Toast, Ciabatta bread and/or vegetables