|1 Tbsp||Olive oil|
|1||Baby onion, diced|
|2 cloves||Garlic, finely chopped|
|2 tsp||Thyme, finely chopped|
|1 tsp||Smoked paprika|
|½ cup||Beef stock|
|1 tsp||Tomato puree|
|1 tsp||Brown sugar|
|1 bunch||Rocket leaves|
|4 servings||Bread, toasted and buttered|
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- Preheat oven to 200C. Brush the tomatoes with olive oil and season with salt and pepper. Place in a baking dish and cook for 20 minutes or until the skin begins to split.
- Heat the oil in a frying pan. Add the onion and garlic and cook for 5 minutes while stirring, until golden.
- Add the bay, thyme, paprika and mince. Cook until brown and crumbly then add the flour. Stir for 1 minute then add the stock, tomato puree, sugar and season with salt and pepper. Simmer for 15 minutes.
- Poach the eggs to your liking then pile the rocket and mince on to buttered toast, and top with a poached egg. Serve with tomatoes.