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Minced pork on fried egg is a five-ingredient plate that somehow eats like comfort food. Browned pork mince piles onto a sunny-side-up egg, blanketed in fresh tomato purée and scattered with spring onion. Seven to ten minutes, one small pan, one very happy plate.
Pro Tips
- Brown the minced pork first and set it aside — it keeps its caramelized edges while the egg cooks instead of steaming on top of it.
- Purée the tomato rather than chopping it; the smooth purée becomes the sauce that ties the pork and egg together.
- Cook the egg sunny side up in coconut oil so the runny yolk mingles with the tomato purée as you eat.
- Layer in order — egg first, then minced pork, then the tomato purée poured over both.
- Finish with roughly chopped spring onion for a sharp, fresh bite against the rich pork and yolk.
Frequently Asked Questions
Can I use another kind of mince?
Yes — chicken or turkey mince browns the same way. Pork just gives the richest, most savory topping for the egg.
Why purée the tomato instead of dicing it?
The purée behaves like a quick sauce and pours over the pork and egg cleanly. Diced tomato would roll off the plate.
Is this one serving?
Yes — a single, satisfying plate that takes 7-10 minutes. Double everything to feed two.
What can I add to make it more filling?
Serve it over a bed of greens or with fried potatoes on the side; the pork-egg stack itself stays simple on purpose.
Recipe Card
Ingredients
Method
- 1. Brown minced pork in a pan over medium heat.
- Set aside.
- 2. Puree large tomato in a blender.
- Set aside.
- 3.
- Heat coconut oil in a small pan.
- Cook egg sunny side up; place in a plate when finished.
- 4.
- Place minced meat on egg.
- 5.
- Pour some tomato puree over minced meat and egg.
- 6. Roughly chop spring onion and use as garnish.
