Sauté the sliced carrot, onion and garlic in olive oil. Add tomato paste and diced tomatoes. Season with a pinch of Espelette pepper, thyme, oregano, fresh basil, salt and pepper. Add a dash of lemon juice, a spoonful of sugar and a glass of red wine. Bring to a boil and reduce. Mix and garnish with chopped parsley. Boil the eggs, peel and set aside to cool. Mix the minced meat with breadcrumbs, milk, nutmeg, pepper and egg. Preheat the oven to 185°C. Roll the eggs in the minced meat and make big balls. Bake them brown on all sides in hot butter. Place the balls on a baking dish and pour over the juices. Allow baking 30 minutes in the oven and turn on the hot air blower. Serve with the tomato sauce and patatoes.

Bird nests with tomato sauce

pure minced beef eggs chopped tomatoes tomato paste garlic balsamico olive oil  
bread crumbs sugar onion carrot basil red wine parsley  
oregano lemon nutmeg piment d'Espelette pepper & salt butter milk thyme
A Recipe Guide For The Amateur Chef Belgian Cuisine

Bird nests

with tomato sauce

Sauté the sliced carrot, onion and garlic in olive oil. Add tomato paste and diced tomatoes. Season with a pinch of Espelette pepper, thyme, oregano, fresh basil, salt and pepper. Add a dash of lemon juice, a spoonful of sugar and a glass of red wine. Bring to a boil and reduce. Mix and garnish with chopped parsley. Boil the eggs, peel and set aside to cool. Mix the minced meat with breadcrumbs, milk, nutmeg, pepper and egg. Preheat the oven to 185°C. Roll the eggs in the minced meat and make big balls. Bake them brown on all sides in hot butter. Place the balls on a baking dish and pour over the juices. Allow baking 30 minutes in the oven and turn on the hot air blower. Serve with the tomato sauce and patatoes.
pure minced beef eggs chopped tomatoes tomato paste garlic balsamico olive oil  
bread crumbs sugar onion carrot basil red wine parsley  
oregano lemon nutmeg piment d'Espelette pepper & salt butter milk thyme
a recipe guide for the amateur chef Belgian Cuisine