Coddled eggs with meatballs
( SERVES 6 )
We made the coddled eggs a bit special by incorporating pumpkin. It cuts down on costs and adds nutrients.
|100 g||Pork mince|
|200 g||Beef mince|
|2 tsp||Dijon mustard|
|2 Tbsp||Fresh thyme, chopped|
|2 Tbsp||Olive oil|
|1||Onion, finely chopped|
|3 cloves||Garlic, finely chopped|
|1 can||Whole peeled tomatoes, 400g|
|1 can||Chickpeas, 400g, in spring water, drained|
|1 can||White haricot beans, 400g, drained|
|1 Tbsp||Worcestershire sauce|
|5 sprigs||Fresh sage|
|1 Tbsp||Vegetable oil|
- Preheat the oven to 180C.
- 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.
- 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.
- Bake in the oven for around 15-20 minutes or until the egg white is cooked (the yolks should still be a little runny).
- Shallow fry the sage in hot vegetable oil until crispy. Be careful not to burn it. Drain absorbent kitchen towel.
- Remove dish from the oven, garnish with sage and serve.
Chickpeas in spring water are a relatively new thing, and a really good option. Other chickpeas are cooked in salt solution, which changes the flavour and increases the salt. Spring water allows more of that real chickpea flavour to come through and reduces the salt content – a win, win!