Stuffed Capsicums with Baked Egg

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Yea baby, I made dinner and I didn’t screw it up…

Stuffed for dinner

Homemade bolognese from scratch with fresh roma tomatoes, portabella mushrooms and lots of celery and carrots mixed with minced beef.
Stuffed inside a capsicum and baked with a egg on top. Yoke came out still runny and drizzled to the meat at the bottom beautifully. Jamie Olive look out!

From memory this is what I did…

Ingredients:

  •  500g Mince beef
  • 1/2 red onion
  • 1 medium sized carrot
  • 1 celery stalk
  • 3/4 cup of water
  • 4-5 roma tomotoes
  • 2 portabella mushrooms
  • 2 teaspoons of olive oil (or coconut oil)
  • 6-8 capsicums, sliced at the top and seeds removed
  • whole eggs to top off each capsicum
  • salt and pepper
  • 1-2 cloves of pressed garlic

Method:
Set oven to 180 degrees and prepare a baking tray for capsicums.

Bolognese mix
– Brown up the red onion in the pot first with 1-2 clove of pressed garlic and dash of olive oil
– Add half a cup of water
– Put all the tomatoes into the pot
– Bring to simmer and stir until it reaches a thick consistency
– In a pan, brown up left over red onion and add mushrooms, carrots and celery
– Add mince beef and a dash of olive oil
– Once meat is brown and cooked through, add the meat into the pot with the tomatoes and mix well
– Add salt and pepper to the right balance

Preparing the capsicums
– Cut the top of the capsicums to make a “lid”
– Hollow out the capsicum from seeds
– Fill each capsicum with bolognese mix
– Leave enough room inside to crack an egg on top carefully, letting the whites seep inside
– Put the “lid” back on top and bake for approx 15 to 20 minutes (or until the outside of the capsicum starts appearing char-grilled)

The egg would have baked on top, sealing in the juices and the yoke can break the yoke to drizzle down the bolognese mix, making the inside creamy. For an extra kick of omega-3 and salt, add a few anchovies on top of the bolognese mix under the egg.

Fills 6-8 medium sized capsicums. Enjoy x

P.S. I found great simple recipe from a fellow blogger that makes the perfect base for bolognese using the freshest ingredients. No more eating suspect tomatoes from manufactured jars of artificial blandness! Click here for the link.

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