Ideal for breakfast, brunch or dinner, this twist on the classic Spanish Eggs is a tasty, nutritious winner.
500g venison mince
1 can hot chilli beans
4 medium agria potatoes peeled and cut into small cubes
1 large carrot finely diced
1 cup frozen peas
1 large onion finely diced
2 tsp crushed garlic or 3 fresh cloves or 1 tsp garlic granules
1 heaped tbsp mushroom powder (I buy dried mushrooms from Asian Market and blitz)
2 tbsp Worcestershire sauce
1/4 level tsp white pepper
6 grinds cracked black pepper
Salt to season
2–3 cups water
6 eggs
1 cup grated cheese
1 cup panko breadcrumbs
Oil
2 tbsp plain flour mix with cold water to make thickening liquid
Add a thin layer of oil to pan over medium heat and fry potatoes until golden—remove and set aside.
In same pan, fry carrots until soft—remove and set aside. In same pan, fry onion until soft—remove and set aside. Add more oil and fry mince until browned.
Season, and add pepper, garlic, onion, Worcestershire sauce, mushroom powder and carrots—combine well over heat. Add 2 cups of water and simmer for 30 minutes. The liquid will reduce.
Add chilli beans and peas and heat through. Add enough water to make a sloppy mix, bring to a simmer and thicken with flour and water. Remove to an ovenproof dish. Cover top with potato cubes. Break 6 fresh eggs evenly over top. Cover with grated cheese and breadcrumbs. Grill in oven until cheese melts and breadcrumbs colour— approximately 10 minutes. Serve piping hot—delicious
