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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!