Serves 4

4 vine-ripened tomatoes

1 Tbs olive oil

salt and pepper

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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

1

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.

2

Heat the oil in a frying pan. Add the onion and garlic and cook for 5 minutes while stirring, until golden.

3

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.

4

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.