Ingredients2 Tbsp light olive oil or coconut oil
1 Tbsp butter 1 large onion, peeled, halved & sliced 150g bacon (back or streaky), diced 500g lean mince, beef or ostrich 2 tsp barbeque spice 1 tsp finely chopped garlic 1 tsp paprika paste (or ½ tsp powder) 1 Tbsp tomato paste 400g tin peeled & diced Italian tomatoes with juice 1-2 Tbsp brown onion soup powder or Brown Onion Soup Mix freshly ground salt & pepper, to taste 1 Tbsp butter 4 eggs 4 slices of toast, buttered |
MethodIn a large frying pan on a high heat, melt the olive oil & butter, lightly brown the onion & bacon & remove from pan.In the same pan, stir-fry the mince & barbeque spice until browned & lump free.
Return the onion & bacon to the pan with the mince, mix in the garlic, paprika & tomato pastes & continue frying for 1 min. Stir in the tomatoes with the juice. Reduce the heat, cover and simmer for 20 mins. Mash in any large tomato chunks. Season with salt & pepper. If necessary, thicken the mince by stirring in soup powder a little at a time until a preferred consistency is reached. In a large frying pan, melt the butter & fry the eggs according to preference. Prepare the toast. To serve, top each slice of toast with mince and set an egg on top. Season with salt & pepper. |
Use Brown Onion Soup Mix not commercial soup powder & Banting Buttermilk Seed Loaf for toast.
