| 1. |
Heat the olive oil in a large non-stick pan and fry the finely chopped onions until soft and translucent. |
| 2. |
Add the mince and cook until browned. Add all the spices and raisins cook for a further 5 minutes and remove from the heat. |
| 3. |
Soak the bread in the milk, drain well, reserving the milk for later and mash the bread. |
| 4. |
Add the soggy bread mixture to the mince and mix well. |
| 5. |
Spoon the mince into a large oven-proof dish and bake at 180 °C for 30 minutes. |
| 6. |
Whisk together the reserved milk, eggs and season with salt and pepper. |
| 7. |
Remove the mince form the oven, pour over the egg mixture and bake for a further 20 minutes or until the egg mixture has set. Serve. |
