A delicious and healthy family meal. 


  • 2 tbsp olive oil

  • 1 small leek, washed well and sliced   

  • 3 garlic cloves, peeled and thinly sliced

  • 2 red capsicums, diced

  • Pinch of chilli powder or paprika

  • 1 tsp ground cumin or cumin seeds

  • 3 fresh bay leaves

  • 300g minced (ground) beef

  • 1 tsp tomato paste (concentrated puree)    

  • 800g tinned chopped tomatoes

  • 250g frozen peas

  • 1 large handful of baby English spinach leaves

  • 4 large free-range eggs

  • Chopped coriander, to garnish


  • 1.

    Heat the olive oil in a large frying pan over high heat.

  • 2.

    Add the leek, garlic, capsicum, spices and bay leaves and cook, stirring often, for 5 minutes, or until the capsicum is softened and the spices are fragrant.         

  • 3.

    After sauteing the veggies, add beef and brown it in the pan, breaking up any lumps and letting it cook through.

  • 4.

    Stir in the tomato paste, tinned tomatoes and peas, then bring to the boil. Reduce the heat to low, season to taste with sea salt and freshly ground black pepper and cook for 5 minutes, or until the peas are nearly done. Stir in the spinach. 

  • 5.

    Make four divots in the sauce and crack an egg into each one. Cover and leave for about 3–5 minutes, or until the eggs are cooked to your liking; the yolks should still be soft. 

  • 6.

    Serve straight from the frying pan, garnished with mint leaves. 


Exclusive recipe by Lee Holmes from Supercharged Food

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