Prep time - 20 minutes
Cook time - 60 minutes
Serves - 8
5 sweet potatoes
12 organic free range eggs
3 chopped red onions
6 rashers of bacon, chopped
1kg beef or lamb mince
4 teaspoons smoked paprika
1-2 teaspoons cayenne chilli pepper
4 teaspoons oregano
3 heaped tablespoons tomato puree
2 tablespoons mixed herbs
4 cloves or garlic, crushed or finely chopped
salt and pepper
Preheat oven to 180C. Peel and slice the potatoes in 1 cm thick slices, chop the bacon and the onions.
Cook the bacon in a pan until browned slightly and then remove and put to the side. Add the mince and onions to the pan and stir fry. After a minute add the paprika, cayenne chilli, oregano, mixed herbs and tomatoe puree. Cook for a further 10 minutes until meat has browned and onion softened
When the meat is cooking, beat the 12 eggs together in a bowl. Adding a little salt and pepper to the mix. Grease the base and sides of a large casserole dish or deep baking tray.
Layer the dish in this order, repeating until all ingredients are used. 1) Sweet potato 2) Bacon 3) Mince and onion. When all the ingredients are used, pour the eggs over the top, filling in all the spaces. Cook in the oven for 60 minutes.