Ingredients
Method
1.Heat the oil in a medium- sized saucepan and brown the mince, breaking it up with a fork as it cooks to keep it loose. Add the grated carrots, bay leaf and red wine. Cook for 3-4 minutes, then add the tomatoes and seasoning. Reduce the heat and simmer for 20-30 minutes. Taste and season with more salt or pepper to taste.
2.While the mince cooks, fry the onions in butter or oil in a frypan. Get a really good colour on them before adding the chilli at the end. Put in a small bowl and set aside. Use the pan to fry the eggs.
3.To serve, top the mince with fried egg and chilli onion mix, and toasted ciabatta slices on the side. Sprinkle with chives.
Note
- Serves 4-6. – Cooked mince, like casseroles, curries and soups, ages well overnight so prepare it the day before, refrigerate, then reheat for brunch. – Use 1 tbsp balsamic vinegar instead of red wine, if you prefer.