My normal breakfast is a rushed affair that consists, on most weekdays, of an egg in a basket. But on Saturdays, I love to make something extra special that I can enjoy out in my patio. This is a fantastic brunch and easily serves up to 3 people. It’s meaty, it’s hearty and really delicious. And I think I don’t need to convince you that fried eggs dropped in anything is heavenly.
I’ve made many variations of this in the past. I have also used up leftover chilli for the meat sauce and it always turns out delicious. I like to serve this taco style but accompany this with whatever your heart desires–crisp tacos, nachos, baguette. You can top it with a dollop of sour cream and jalapenos too for a spicy kick!
Eggs in Tomato Sauce
- 2 garlic cloves chopped
- 1/2 onion chopped
- 1/2 lb beef mince/ground
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin powder
- 1/2 tsp salt more to taste
- 2 15 oz cans diced tomatoes
- 1 tsp oregano
- 2 bay leaves
- 4 large eggs
- cheddar cheese optional
- Heat oil in a cast iron skillet (or regular skillet).
- Sautee garlic until fragrant.
- Add onion and sautee until soft about 3-4 minutes.
- Next, add in the beef and cook until it turns brown.
- Mix in the paprika, cayenne, and cumin powder.
- Tip in the tomatoes, oregano and bay leaves and let the sauce simmer for 10 minutes over medium heat covered.
- Make four wells in the sauce and crack in your eggs into them.
- Now transfer the skillet into the oven preheated at 350 degrees F.
- Bake the skillet for 5 minutes or until the egg whites are completely set but the yolk is still soft.
- Scoop out an egg with sauce in a soft or crisp taco and enjoy!