Name: Coddled eggs with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 200 gram beef mince; 100 gram pork mince; 1/4 pumpkin, grated; 2 teaspoon dijon mustard; 3 tablespoon chopped fresh thyme; 2 tablespoon olive oil; 1 onion, finely diced; 3 clove garlic, finely chopped; 400 gram tin whole peeled tomatoes; 400 gram tinned chickpeas in spring water, drained; 400 gram tin white haricot beans, drained; 1 tablespoon worcestershire sauce; 4 eggs; 5.5 sprigs sage; 1 tablespoon vegetable oil; salt and freshly ground black pepper

Ingredients

200 gram beef mince

100 gram pork mince

1/4 pumpkin, grated

2 teaspoon dijon mustard

3 tablespoon chopped fresh thyme

2 tablespoon olive oil

1 onion, finely diced

3 clove garlic, finely chopped

400 gram tin whole peeled tomatoes

400 gram tinned chickpeas in spring water, drained

400 gram tin white haricot beans, drained

1 tablespoon worcestershire sauce

4 eggs

5.5 sprigs sage

1 tablespoon vegetable oil

salt and freshly ground black pepper

Method

1.Preheat the oven to 180°C.

2.Mix the mince, pumpkin, mustard and 1 tbsp thyme in a bowl. Season with salt and pepper. Roll the mix into 30g balls. Heat a little olive oil in a non-stick frying pan and shallow fry the meatballs, just enough to colour the outside. Set aside.

3.Add a little more oil to the pan and saute the onion, garlic and remaining thyme. Add the tomatoes, chickpeas, beans and the Worcestershire sauce, cook for one minute. Pour this mix into a large baking dish (about 50cm square). Drop the meatballs into the dish, then gently crack the eggs in around the balls.

4.Bake in the oven for around 15-20 minutes or until the egg white is cooked (the yolks should still be a little runny).

5.Shallow fry the sage in hot vegetable oil until crispy. Be careful not to burn it. Drain absorbent kitchen towel.

6.Remove dish from the oven, garnish with sage and serve.

Women's Weekly Food