NZ Woman's Weekly

Coddled eggs with meatballs

  • Servings

  • Courses


We made the coddled eggs a bit special by incorporating pumpkin. It cuts down on costs and adds nutrients.

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!

  • 200g beef mince
  • 100g pork mince
  • ¼ pumpkin, grated
  • 2 tsp Dijon mustard
  • 3 tbsp chopped fresh thyme
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, finely chopped
  • 400g tin whole peeled tomatoes
  • 400g tinned chickpeas in spring water, drained
  • 400g tin white haricot beans, drained
  • 1 tbsp Worcestershire sauce
  • 4 eggs
  • 5-6 sprigs sage
  • 1 tbsp vegetable oil
  • Salt and freshly ground black pepper

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.

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Marcus Lush counts down to baby no. 2

In this week's issue of New Zealand Woman's Weekly magazine: Marcus Lush counts down to baby no. 2.

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