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Steak & eggs with me Mum's tomato sauce


  • Put the apples, onions, tomatoes, malt vinegar and sugar with 1 scant tbsp salt, ground pepper, the chilli paste, allspice and cloves in a large heavy-bottomed pot. Mix well and gently cook for about 1 hour, uncovered, until thick and fragrant, stirring now and again.
  • When ready, push the sauce through a fine sieve (or blend).
  • Cook the steaks to the desired degree on a preheated lightly oiled, ridged grill (or BBQ), seasoning once sealed.
  • At the same time, heat a little oil in a non-stick pan and fry the eggs, covered, basting as you do so.
  • Serve the steaks with any cooking juices spooned over, 1-2 eggs on top and a good dollop of the sauce.
  • nb.  Any leftover sauce can be bottled and stored for later use.


  • 250 gm peeled & cored red apples, roughly chopped
  • 250 gm onions, roughly chopped
  • 1 kg ripe tomatoes, cored & roughly chopped
  • 160 ml malt vinegar
  • 250 gm white sugar
  • sea salt & freshly ground pepper
  • 1 scant tbsp chilli paste
  • ½ heaped tspn allspice
  • ½ heaped tspn ground cloves
  • cooking oil spray
  • 4 x 250 gm steaks
  • olive oil
  • 4-8 eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm