Stove Top Bolognese Eggs

Serves 1

Time 45 minutes

Ingredients

2 cups baby spinach 

1½ cups bolognese sauce 

2-3 eggs 

3 tbsp grated parmesan 

¼ cup finely sliced basil leaves 

Sea salt and black pepper

My Bolognese

3 tbsp extra virgin olive oil 

1 onion, finely diced 

3 garlic, peeled and finely chopped

200g carrots, grated

200g celery, finely diced or grated 

500g beef mince

2 tbsp tomato paste 

2 x 400g tin tomatoes 

125ml beef stock or water 

2 tbsp finely chopped parsley 

1 tsp dried oregano 

2 tbsp finely sliced basil

Method

Heat a small (15-20cm) frypan on medium heat. Add baby spinach and bolognese, toss, and bring to a boil. Reduce heat to a simmer, make a space in the sauce and crack an egg into the space and do the same with remaining eggs. Cover with a lid and cook for 3-4 minutes, or more pending how cooked you prefer your eggs and yolk.

In the last minute of cooking, sprinkle the parmesan over the top, cover and continue cooking, or if you prefer a golden crisp finish, pop the pan under an oven grill for a minute to finish. Sprinkle with freshly sliced basil leaves and a good grind of salt and pepper.