Do not ever let your biased mind ruin your appetite. Let your self explore the amazing flavours that constitute a new way of delivering food the its finest form. In simple words, let your creative imagination thrive. This Meat Ragù recipe with Poached Eggs, its probably the thing you need right now!
Forget what you have been told until now. Ragùit’s probably the reason to start making your meat into a sauce. Yes, into the most delicious thick sauce that you can serve with your pasta, as a dip or in this case, crack some free range eggs to poached in this rich, luscious pork Ragù.
There is no right or wrong when it comes to Ragù, although the most recipes out there will call for a beef mince meat. I am not the one to preach you on which mince meat you’ll get. I am here to explain how pork mince can become as rich and flavoursome as beef. However, you can use your beef mince or you could even use chicken and shred it out or even lamb. But trust me, pork is all you need for this recipe.
- 500g pork mince
- 250g canned tomatoes
- 2 medium onions (diced)
- 5 large free range eggs
- 1 wholegrain baguette
- 1 chorizo sausage (remove the skin)
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp salt
- 2 tbsp olive oil
- Handful of spring onions
- 1 lemon (juice and zest)
- In a large non-stick frying pan, add the olive oil and sauté the diced onions on medium-high heat, until translucent.
- Add the pork mince and break with a wooden spatula into smaller pieces. Add the chorizo meat as well and break apart.
- Let cook for 10 minutes, and stir occasionally.
- Then add the canned tomatoes and half glass of water and lower the heat to low.
- Let simmer on a low heat, for 25-30 minutes, stirring often in order to help the meat absorb the liquid.
- Add the seasonings and stir in to combine.
- Make small wells in the mixture with the back of the spoon.
- Crack in the wells the eggs and let cook uncovered for 2-3 minutes.
- Cover for another 2-3 minutes until the egg whites are cooked and set.
- Remove from heat, sprinkle the spring onions and lemon zest, squeeze the lemon and dip in the toasted baguette.