Spicy baked eggs

4 servings Prep: 30 mins, Cooking: 10 mins
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Also translated as the 'hangover breakfast', this big bowl is welcome on any occasion.

By Food24 June 19 2014
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Ingredients (18)

Ground Beef:
olive oil — just a splash
1 red onion — finely sliced
1 garlic clove — mashed
1 - 2 fresh chillies — chopped
500 g beef mince
1 tsp beef stock
¼ tsp salt
½ tsp ground coriander
½ tsp ground cumin
Tomato sauce:
olive oil — juts a splash
1 red onion — finely sliced
1 garlic clove — mashed
1 - 2 fresh chillies — chopped
2 tomatoes — chopped
1 tsp sugar
salt and freshly ground black pepper — to season
6 eggs
100 g mature cheddar cheese — grated
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Ground Beef

Heat the oil and add all the ingredients. Brown the meat over a high heat.

Once browned, simmer over a medium high heat while stirring regularly until the beef is cooked and all the liquid has evaporated – about 10 minutes. Set aside.

Tomato Sauce

Heat the oil and add all the ingredients.

Bring to a fast boil and reduce the heat to medium high and simmer the sauce, stirring regularly, until it has thickened a bit – about 10 minutes. Check the seasoning.


Preheat the grill of the oven.
Spoon the ground beef into an oven proof dish. Cover the meat with the tomato sauce.

Make 4 – 6 (depending on the amount of eggs you are using) indents in the mixture and break an egg into each indent.

Sprinkle with 2 thirds of the grated cheese and place in the middle of the oven.

Bake for about 10 minutes until the cheese is bubbling and the white of the eggs have set but the yolks still runny.

Serve with some more grated cheese, chopped coriander, sliced pickled jalapenos and slices of good bread.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.

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