Baked Eggs with Meatballs
This recipe was born as a delicious breakfast experience at a Turkish restaurant in Sydney. Joe and I ordered baked eggs and they came out served in a beautiful tagine dish. They combined some of our favourite flavours. It was so delicious. Fast forward to our next visit to Sydney… Joe proposed! For our engagement we were given two beautiful tagine dishes and baked eggs became a Sunday morning staple when having friends over (unluckily for our friends, they have to wait for their breakfast while we film a video… haha!) You can alter the flavours as you wish… but we think that this combo is absolutely fabulous. If you don’t have a tagine you can use a casserole dish. You can also vary the number of serves as required. - Bec
Contains: Dairy / Egg / Nuts
*Variations: Can be made without Dairy / Nuts
Total Preparation Time 1 hour
Serves 4 (2 eggs each)
Cannot be frozen
- pumpkin - 500g, diced into bite sized pieces
- olive oil
- onion - 1, brown, peeled and quartered
- garlic cloves - 2
- fresh parsley - handful
- beef mince - 500g, (we used beef)
- tomato paste - 2 Tbsp
- egg - 1
- ras el hanout - sprinkle
- zucchini - 1, roughly chopped
- capsicum - 1, flesh only
- onion - 1, red, peeled and quartered
- tomato - 400g, crushed
- pine nuts - handful (*can omit if necessary)
- olives - handful, pitted
- chorizo sausages - handful, cooked and chopped into bitesized pieces
- eggs - 8
- feta cheese - to sprinkle on top (*can omit if necessary)
- Preheat oven to 180C.
- Put pumpkin (500g) on a tray lined with baking paper, drizzle with oil and sprinkle with salt and pepper before transferring to the oven. Allow to cook until roasted. Once roasted, remove the tray from the oven but leave the oven on in preparation for baking the eggs. You can begin the rest of the steps whilst waiting for the pumpkin to roast.
- Add onion (1), garlic clove (1) and parsley (handful) to the bowl. Chop Speed 5 / 2 seconds.
- Add mince (500g), tomato paste (2 Tbsp), egg (1), ras el hanout (sprinkle), salt (pinch) and some cracked pepper to the bowl.
- Combine Speed 4-5 / 10 seconds, until a paste has formed.
- Roll mince mixture into small balls and put on a tray. Refrigerate.
- Add chilli (1) and garlic clove (1) to the bowl. Chop on Speed 7 until you can’t hear it chopping anymore. Scrape down the sides.
- Add zucchini (1), capsicum (1) and red onion (1) to the bowl and chop on short sharp bursts on Speed 4 until you have reached the consistency you desire.
- Add a drizzle of olive oil to cover the bottom of the bowl.
- Program 5 minutes / 100C / Reverse+Speed Soft.
- While the veggies are sauteing start cooking the meatballs in a frypan on the stove. You want them to be cooked through and browned on the outside.
- Pour sauteed vegetable mix into the base of the tagine (or alternative dish) and add crushed tomatoes (400g can), roast pumpkin, cooked meatballs, olives (handful), chorizo (handful) and pine nuts (handful). Combine with a spoon.
- Crack 8 eggs over the mixture and sprinkle with fetta.
- Put the lid on and transfer to the oven.
- Cooking time will vary depending on the type of vessel you use to bake the eggs. Be mindful that the top will cook whilst some egg white may remain uncooked underneath the surface. Check after 20 minutes of cooking, and remove from the oven once you reach your preferred consistency.
- Serve onto plates with 1-2 eggs per person.