Breakfast bolognese

The perfect savoury Sunday brunch

Serves

15 mins

Prep Time

30 mins

Cook Time

Recipe author

Regina Wypych

This Breakfast Bolognese is a go-to regardless of whether you’re searching for the perfect savoury Sunday brunch or more of a “eat-whatever’s-left-over-from-the-night-before”. There’s just something about the way the egg yolks break and combine with the really hearty, tomato-based sauce – it gets us every time!

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High Iron

High Protein

Breakfast & Brunch,

Mince,

Family Favourites,

Everyday

Ingredients

Beef

400-500g Quality Mark beef mince

2 Tbsp olive oil

2 onions

finely chopped

2-3 garlic cloves

finely chopped

1 tsp dried oregano

1 tsp dried basil

2 red capsicums

seeds removed and chopped

2 heaped Tbsp tomato paste

400g chopped tomatoes

_1/4 cup water

1 dstspn (dessertspoon) balsamic vinegar

_1/3 tsp salt

_1/3 tsp black pepper

4 eggs

4 slices sourdough

_1/3 cup parsley

chopped

_1/4 cup grated Parmesan cheese

Method

To Make Dish

To Serve

Heat a splash of oil on medium heat and add onion, cooking until it becomes caramelised.

Add garlic and cook for a further 1 minute.

Start Timer

Add mince, dried oregano and dried basil and fry until browned, adding the capsicum once the mince is nearly browned (if adding mushrooms and courgette or any other veges add toward the end of this stage).

Cook until vegetables have softened.

Add tomato paste and fry for 1 minute, then add chopped tomatoes and simmer over gentle heat until the sauce has thickened - about 20 minutes.

Start Timer

Add balsamic vinegar and season with salt and pepper according to taste.

Create four hollows in the bolognese mixture and drop an egg in each hollow.

Keeping pan on a low-medium heat, cover pan with lid until the eggs are cooked through but yolks still runny.

It takes longer to poach the eggs in the bolognese mixture than poaching in water so patience is essential.