Heat the oven to 200°C (180°C fan). Grease a baking dish roughly 33 x 23 cm. In a medium bowl, mix together the plain flour, cornmeal, sugar, baking powder and 1/4 tsp salt. In a small bowl, whisk the milk, oil and egg for the base. Pour the wet mixture into the dry ingredients and stir to make a soft, slightly wet batter. Spread into the dish and bake for 10–13 minutes, until lightly golden.

Meanwhile, fry the mince with the red pepper and onion in a medium non-stick frying pan over a medium heat for 5–7 minutes, until the pork is cooked through. Stir now and then and drain off any excess liquid. Keep warm.

For the filling, beat the eggs, milk, salt and pepper in a medium bowl with a fork or whisk until well combined.

In the same pan, melt the butter over a medium heat until foaming. Add the egg mixture. As the eggs begin to set on the base and around the edges, gently lift with a spatula so the runny egg flows underneath. Don’t stir too much. Cook for about 3–4 minutes, until just set but still a little soft.

Spoon the eggs over the warm base, then top with the mince mixture. Sprinkle over the Cheddar. Return to the oven for about 5–7 minutes, until the cheese has melted.

Serve with the salsa.