THE GAY CHEF
WANT SOMETHING HOT INSIDE YOU? TRY JORDAN’S TOMATO MEATBALLS WITH POACHED EGGS.
MEATBALLS 2 slices of bread 250 grams of pork mince 250 grams of beef mince 2 eggs 3 tablespoons grated parmesan Handful of parsley, chopped finely 4 cloves of chopped garlic, chopped finely ¼ cup breadcrumbs Salt and pepper Olive oil SAUCE 2 large onions sliced 6 garlic, chopped 400 grams canned tomatoes 6-8 eggs Crispy sourdough bread to serve Salt and pepper METHOD 1. In a bowl, cover bread with four tablespoons of water and leave to soak for ten minutes. 2. Place the soaked bread into a colander and squeeze it out with your hands. It should look like a thick paste. Place in a large mixing bowl with the mince meat, eggs, parmesan cheese, parsley, garlic, breadcrumbs, salt and pepper. 3. Work the mixture together with your hands until well combined. Roll into balls by taking one tablespoon of meatball mixture and shaping it in your palm. Feel free to create smaller or larger meatballs. 4. In a frying pan, heat up some olive oil and place meatballs in the pan to fry. Brown the meatballs on all sides and the remove them from the frying pan. 5. To the frying pan, add your onion and garlic and cook until translucent. Then add the tomatoes, salt and pepper and leave to cook for 2-3 minutes. 6. Place the meatballs into the sauce and crack all 6-8 eggs (depending on how many you want) over the top. Place lid on frying pan and leave to simmer for 5-7 minutes or until eggs are slightly firm and cooked. 7. Serve on crispy sourdough bread.