In my last recipe post, Mexican Layer Cake, I made some spicy beef as part of the dish. We both fell in love with it, so here it is again, as a cheesy brunch plate. The beef is incorporated into a rich tomato sauce, and then balanced out with creamy mozzarella and gorgonzola. The eggs are a great finish to the dish, the yolk will stay runny and mix into the beef and tomato.
Spicy with Mexican flavours, this weekend brunch dish will knock your socks off! If you are short on time, you can make the sauce before hand and keep covered in the fridge for a couple of days. Pop the pan in the middle of the table and everyone can grab a bit. Serve with some crusty bread to mop up those flavours.
For the spicy beef:
- 1/2 tbsp hot chilli powder
- 1/2 tbsp of paprika
- 1/2 tbsp of onion salt
- 1/2 tbsp of garlic granules
- 1/2 tbsp of mixed herbs
- pinch of black pepper
- 400g minced beef
- 6 ripe plum tomatoes
- 1 red pepper
- 1 tbsp caster sugar
- 1 tbsp sea salt flakes
- 2 cloves garlic (finely chopped)
- 1 red chilli (finely chopped)
- 500 ml beef stock
- 1 tbsp tomato puree
- small handful of fresh parsley (finely chopped)
- 75g gorgonzola (cut into small cubes)
- 100g grated mozerella
- 4 eggs
- 2 spring onions (finely sliced)
- olive oil
Pre-heat the oven to 180º.
Mix the spices and herbs for the beef in a small bowl. Lay the minced beef on to a baking tray and separate the strands with your fingers. Sprinkle over the spices and coat the beef well.
Cut the tomatoes in half and place on another baking tray, cut side up and sprinkle 1 tablespoon of caster sugar and salt over the top. Rub a little olive oil onto the skin of the red pepper and add to the tray.
Place the tomatoes and spicy beef in to the oven for around 30 minutes, stirring the beef occasionally. When cooked, take out of the oven and leave to one side – leave the oven on. Once cool, de-seed the pepper and remove the skin.
In a frying pan, heat a glut of oil over a medium heat and add the chilli and garlic. Cook for about 5 minutes, then add the tomatoes, pepper and any juices from the pan. Cover with the stock and simmer for about 15mins, stirring occasionally.
Once the stock has reduced by half, stir in the beef, along with a handful of parsley and the tomato puree. Stir well and leave to cook for another 5 mins.
Using a spatula, even out the beef mixture so it covers the whole of the pan. Dot the gorgonzola around the pan, then sprinkle the mozzarella over the top. Carefully crack the eggs into the pan, try to not crack the yolk (like I did with a couple of them!). Sprinkle over the spring onions and put in the oven for 15-20mins until the eggs are baked.
Sprinkle with some fresh parsley and serve to a hungry mob!