Every special occasion in our house calls for a special breakfast.
And that generally means something like this number: a spiced mince cooked with eggs.
This past Mother’s Day, Nat – sensibly – opted to run to the gym before an afternoon of champagne, great food and celebration.
Breakfast was spared.
I proceeded nonetheless.
It wasn’t until Monday that Nat handed in her verdict and it was a 10/10. The breakfast we should have had on Sunday: except that you take every opportunity to get out when you have three boys and limited time on your hands and why wouldn’t you?
It’s Mother’s Day.
Well done Nat. You are the best Mum in the world.
Oh, and enjoy this amazing mince breakfast.
It is awesome.
2 tbsp butter
1 onion finely chopped
6 green peppers, deseeded, finely chopped
250gm lamb mince
3 tomatoes, skinned and roughly chopped
1 tsp chilli flakes
1 tsp freshly ground black pepper
1/2 tsp ground cumin
Toasted, buttered, Turkish Bread to serve
- Heat a large frying pan over a medium heat and melt the butter. Add the onion and cook for a few minutes until translucent. Stir in the peppers and lamb mince, increasing the temperature, stirring, until the lamb is browned.
- Tip in the tomatoes, half a cup of water chilli flakes, pepper and a good pinch of salt. Mix thoroughly and simmer on a low heat for 30 – 60 minutes until the tomatoes have broken down.
- Push the back of a spoon into the mixture to make 4 wells and crack the eggs into the wells. Cover the pan and cook for until the eggs are just set.
- Serve with the Turkish Bread and ideally Champagne if you have it!