Recipes

Mediterranean Baked Eggs & Mince on Toast

Recipe by EUGENE HAMILTON

Our friend Eugene Hamilton has created a scrumptious brunch delight – A Mediterranean Mince on Toast using our Food Snob Greek Feta and Pitted Kalamata Olives. Give it a go – Try it at home and enjoy!

 

INGREDIENTS

50ml olive oil
1 large red onion diced
5 large mushrooms sliced
5gr fresh oregano chopped (or basil)
250g beef mince
2 tins of 400g crushed tomatoes
1 punnet of Food Snob Pitted Kalamata olives
6 eggs
150g Food Snob Greek Feta
Salt/pepper to taste
2 spring onions finely sliced

To serve – toasted bread or warm pita pocket

 

METHOD

  1. In a large fry pan on a medium to high heat add oil, onions and mushrooms and cook for 5 minutes.

  2. Add the oregano and mince and continue to cook stirring continuously to ensure no lumps.

  3. Once the mince has cooked, add the tins of tomatoes, Food Snob olives and bring to a gentle simmer, adjust seasoning to taste.

  4. Crack the eggs into the mixture and place a lid over the top of the pan to get an even cooking of the eggs.

  5. Once eggs are cooked add the Food Snob Greek Feta in pieces over the top, garnish with the spring onions and basil.

  6. Serve with toasted bread or in warmed pita pockets.