Mince on toast, poached egg, rocket and tomato

Babiche Martens

Ingredients

4	Vine-ripened tomatoes
1 Tbsp	Olive oil
1	Baby onion, diced
2 cloves	Garlic, finely chopped
1	Bay leaf
2 tsp	Thyme, finely chopped
1 tsp	Smoked paprika
500 g	Mince
1 Tbsp	Flour
½ cup	Beef stock
1 tsp	Tomato puree
1 tsp	Brown sugar
4	Eggs
1 bunch	Rocket leaves
4 servings	Bread, toasted and buttered

Directions

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 rocket and mince on to buttered toast, and top with a poached egg. Serve with tomatoes.