INGREDIENTS

1 pack Silver Fern Farms Minute Steaks
2 big potatoes, cut into small pieces
Salt and ground black pepper to taste
1 onion, chopped
2-4 large eggs
1 cup of baby spinach leaves
1 Tbsp tomato paste
400g of crushed tinned tomatoes
Dried Italian seasoning of your choice: oregano, basil
Optional cherry tomatoes halved for garnish

METHOD

Remove the minute steaks from the packaging and bring to room temperature. Pat dry with a paper towel.
Cut the potatoes into small pieces and add to the pan. Season with salt and pepper. Sauté the potatoes until lightly browned (about 8-12 minutes). Remove from pan.

Cook the minute steaks in a pan over medium heat. Cook until it develops its colour – around 40 seconds. Flip them over and cook another 15 to 20 seconds (1 minute in total is all they need). Remove to a clean plate to rest.
In the same pan, add garlic and onion and cook till soft. Add 400g of diced tomatoes and season with salt, pepper and dried oregano. Add potatoes to pan and leave to simmer with the lid on until a knife can pierce the potatoes easily.

Remove lid and add baby spinach leaves. Stir through. Make 2-4 shallow wells in the potato mixture and crack an egg into each one. Cook until the egg whites are set but the yolks are still runny (6 to 12 minutes).

Cut the rested venison minute steak into pieces, ensuring to cut across the grain for maximum tenderness. Top the potato and egg mixture with the sliced venison and reduce the heat to low.

Optional: To garnish, scatter the tomatoes throughout the pan.

Recipe supplied by Silver Fern Farms