Mince on toast, poached egg, rocket and tomato

Mince on toast, poached egg, rocket and tomato. Photo / Babiche Martens

Serves 4

4 vine-ripened tomatoes
1 Tbs olive oil
salt and pepper
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.