Heat a splash of oil on medium heat and add onion, cooking until it becomes caramelised.

Add garlic and cook for a further 1 minute.

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Add mince, dried oregano and dried basil and fry until browned. (If adding mushrooms and courgette or any other veges add toward the end of this stage).

Cook until vegetables have softened.

Add tomato paste and fry for 1 minute, then add chopped tomatoes and simmer over gentle heat until the sauce has thickened - about 20 minutes.

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Add balsamic vinegar and season with salt and pepper according to taste.

Create four hollows in the bolognese mixture and drop an egg in each hollow.

Keeping pan on a low-medium heat, cover pan with lid until the eggs are cooked through but yolks still runny.

It takes longer to poach the eggs in the bolognese mixture than poaching in water so patience is essential.