We have a fantastic butcher here in Park Slope called Fleisher’s. Fleisher’s carries fabulous quality meats free of hormones or antibiotics, which are locally sourced and raised on a primarily grass-fed diet. We love everything from them. Yesterday, we stopped by Fleisher’s and picked up some pork chops, steaks, and some “bork” — ground beef and pork mix. For late brunch today, I used the bork to make some spicy “bork” mince with onions, capers and parsley, topped with scrambled eggs. So easy to make and packed full of flavor! The capers add a nice tangy flavor to the spicy mince meat, and the parsley gives the dish a lovely freshness. Eat with some scrambled eggs, and you’ve got a great protein-packed brunch in a bowl!
- 1 lb. bork (ground beef and pork mix)
- 3 red onions, chopped
- 3 garlic cloves, thinly sliced
- 1 tbsp cumin
- 1/4 tsp cayenne
- 1 tbsp capers
- 1/2 bunch of parsley, chopped
In a pot over medium-high heat, drizzle some olive oil and add the onions and garlic. Add a generous sprinkling of salt, mix, and sweat the onions. Once the onions soften, add the meat. Add cumin and cayenne, and mix well. Turn the heat down to medium. Once the meat has cooked through, add the capers and parsley and mix well.
Serve in a bowl. Top with scrambled eggs. Enjoy!