Office Lunches

Egg pizzas with mince & mushroomsFeatured

Every household has their favourite mince recipe, but have you ever added mushrooms to it?  Mushrooms have a delicious savoury flavour and adding them to a mince mixture not only increases the taste, but adds more nutrients too. It is also a great way to make the mince go a little further. There are many different ways to enjoy mince – try this fun and interesting way to serve it to the whole family.


For 6


  • 4 tsp olive or avocado oil
  • 500 g lean beef mince
  • 1 large onion, chopped
  • 2 cloves of garlic, crushed
  • 2 celery stalks with the leaves, finely chopped
  • 2 carrots, coarsely grated
  • 250 g button mushrooms, diced
  • 2 tsp dried mixed herbs
  • 1 tsp paprika
  • 2 tsp ground coriander
  • 410 g tin chopped tomatoes
  • 50 g packet tomato paste
  • 60 ml chopped fresh herbs of your choice, like Italian parsley and origanum
  • lemon juice, salt and black pepper to taste

Egg pizzas (enough for 2 pizzas):

  • 4 tsp olive or avocado oil
  • 12 extra-large eggs
  • 30 sprigs fresh thyme
  • 500 ml of the cooked mince mixture
  • 250 ml grated white cheddar cheese
  • extra fresh thyme to serve

Egg pizzas with mince & mushrooms Method

  1. Mince: Heat half of the oil in a large frying pan and brown the mince, while breaking apart any large lumps with a wooden spoon. Spoon out and set aside.
  2. Add the rest of the oil and sauté onion until soft. Stir in the garlic, celery and carrots and sauté for a few minutes. Add the mushrooms and sauté until any excess liquid has evaporated.
  3. Add dried mixed herbs, spices, tomatoes and tomato paste with the mince. Stir through and simmer with a lid for 25-30 minutes or until the mince is cooked. (If there is a lot of liquid in the mixture after 30 minutes, allow to simmer without the lid for a few minutes or until it has reduced).
  4. Stir in the fresh herbs and season with lemon juice, salt and pepper. Keep warm.
  5. Egg pizzas: Heat half of the oil in a frying pan (a 20-24 cm base works best) over a medium heat.
  6. Beat the eggs together and season with salt and pepper. Pour half of the egg mixture into the pan and sprinkle some of the thyme on top.
  7. Allow the eggs to begin to set without stirring. Reduce the heat a bit, if necessary. Lift some of the cooked egg around the edges of the pan, to allow the raw egg to run in underneath. This way, a solid egg layer is formed, to serve as the base of the pizza.
  8. Reduce the heat and cover with a lid. Allow to steam for a few minutes, but take care not to overcook it, as the egg will become rubbery.
  9. Spoon 250 ml (1 cup) of the warm mince mixture on top of the cooked egg and spread evenly with a spoon.
  10. Sprinkle half of the cheese over the mince. Remove from the heat and cover with a lid. Allow to stand for a few minutes, or until the cheese has melted.
  11. Carefully cut the egg in wedges like a pizza and remove from the pan. Keep warm and repeat with the remaining ingredients to make another egg pizza.
  12. Sprinkle extra fresh thyme on top of the egg pizzas. Serve with a salad of lightly steamed broccoli florets; raw button mushrooms, sliced; strips of Peppadews®; a good drizzle of olive oil and a squeeze of lemon juice.
  13. Tips: Don’t add water to the egg mixture, as it may prevent the egg base from being sturdy enough to support the mince mixture. The leftover mince can be used in many ways. Enjoy on a baked potato or sweet potato or spooned over pasta or rice. Mince is delicious on a sandwich or slice of toast as a light meal. Or freeze in smaller portions to use for another quick meal.
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