Fancy mince on toast with chilli, onions and egg

Hearty and delicious, Nici Wickes' mince on toast recipe is a great start to the day. It's made that little bit more fancy than your classic version with chilli, onions and a perfectly fried egg

By Nici Wickes
  • 35 mins cooking
  • Serves 6
  • Print


  • 2 tablespoon olive oil
  • 400 gram beef mince
  • 2 carrots, grated
  • 1 bay leaf
  • 1/4 cup red wine
  • 400 gram tin chopped tomatoes
  • 1/2 teaspoon sea salt and pepper
  • 2 medium onions, thinly sliced
  • 1 tablespoon butter or oil
  • 1-2 red chillies, thinly sliced
  • 1 fried egg per person and ciabatta slices, to serve
  • finely chopped chives, to garnish


  • 1
    Heat the oil in a medium- sized saucepan and brown the mince, breaking it up with a fork as it cooks to keep it loose. Add the grated carrots, bay leaf and red wine. Cook for 3-4 minutes, then add the tomatoes and seasoning. Reduce the heat and simmer for 20-30 minutes. Taste and season with more salt or pepper to taste.
  • 2
    While the mince cooks, fry the onions in butter or oil in a frypan. Get a really good colour on them before adding the chilli at the end. Put in a small bowl and set aside. Use the pan to fry the eggs.
  • 3
    To serve, top the mince with fried egg and chilli onion mix, and toasted ciabatta slices on the side. Sprinkle with chives.


  • Serves 4-6. - Cooked mince, like casseroles, curries and soups, ages well overnight so prepare it the day before, refrigerate, then reheat for brunch. - Use 1 tbsp balsamic vinegar instead of red wine, if you prefer.

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