Serves 4

4 vine-ripened tomatoes

1 Tbs olive oil

salt and pepper


1 small onion, diced

2 cloves garlic, finely chopped

1 bay leaf

2 tsp thyme, finely chopped

1 tsp smoked paprika

500g mince

1 Tbs flour

1/2 cup beef stock

2 Tbs tomato puree

tsp brown sugar

4 eggs

rocket leaves

buttered toast


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 mince on buttered toast, top with rocket leaves and a poached egg and serve with tomatoes.