- 1 onion, finely chopped
- 1 T sunflower oil
- 2 t turmeric
- 2 leeks, finely chopped
- 1 clove garlic, finely chopped
- 500 g free-range beef mince
- 2 T tomato paste
- 2 tomatoes, chopped
- 2 T dried apricots, chopped
- 2 T Raisins
- 4 T fruit chutney
- Sea salt and freshly ground black pepper
- 4 free range eggs
- 2 T cream cheese
Preheat the oven to 160°C. In a large pan, fry the onion in the oil until transparent, then add the turmeric, leeks and garlic. Fry until fragrant.
Add the mince, tomato paste and chopped tomato and fry until the mince is cooked. Add the apricot, raisins and chutney, then season to taste. Transfer to an ovenproof dish.
Whisk the eggs with the cream cheese until smooth, then spoon over the mince mixture.
Bake for 10 minutes, or until the egg is set and golden.