CODDLED EGGS WITH MEATBALLS

SERVES: 6

TIME: 60 minutes

Warmer weather is just around the corner, but we're still waking up to some chilly mornings. This recipe requires a bit of work, so if you want an amazing hot breakfast, make the meatballs the night before.

It's also a perfect luncheon or midweek dinner. I have warmed crusty bread on the side ready to soak up the juices.

INGREDIENTS

200g beef mince

100g pork mince

¼ pumpkin, grated

3 tbsp chopped fresh thyme

2 tsp Dijon mustard

1 x 400g tin whole peeled tomatoes

1 x 400g tin chickpeas in spring water, drained 1 x 400g tin white haricot beans, drained 1 onion, finely diced

3 cloves garlic, finely chopped

1 tbsp Worcestershire sauce

4 free range eggs

2 tbsp oil

6 tbsp vegetable oil for frying

5-6 sprigs fresh sage salt & freshly ground black pepper

METHOD

1

Preheat the oven to 180°C. 2

Mix the minces, mustard, pumpkin, and 1 tbsp of the fresh thyme in a bowl, and season with salt and pepper. Roll into 30g balls. 3

Heat a little oil in a non-stick frying pan and shallow fry the meatballs, just enough to colour the outside. Set aside. 4 Add a little more oil to the pan and sauté the onion, garlic, and remaining thyme. 5

Add the tomatoes, chickpeas, beans, and Worcestershire sauce, and cook for one minute. 6

Pour this mix into a large baking dish (about 50cm square). Drop the meatballs into the tray, then gently crack the eggs around the balls. 7

Bake in the oven for around 15-20 minutes or until the egg whites are cooked (the yolks will be a bit runny). 8 While it's cooking, shallow fry the sage in hot vegetable oil until crispy. Set aside on an absorbent kitchen towel. Garnish the baked dish with the fried sage and serve.