Australian Eggs are advocates for all things eggs and helps Aussie egg farmers implement sustainable practices that provide the best care for animals and the environment – setting the standard for quality, nutrient-rich eggs across the country. Bored of eggs on toast? Give this egg-citing recipe a crack!

Eggs are one of nature’s superfoods and the crew at Aus Eggs believe eggs shouldn’t be boring! So don’t yolk around why not give this recipe a crack!

Ingredients (Serves 4)

Meatballs

  • ½ cup grated zucchini
  • ½ cup grated carrot
  • 500g beef and pork mince
  • 6 eggs
  • 3 tsp Italian seasoning mix
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 Tbsp Worcestershire
  • ½ cup grated parmesan
  • ½ cup dried breadcrumbs
  • 2 Tbsp olive oil

Sauce

  • 400g jar pasta sauce with basil
  • 400g can diced tomatoes
  • 4 eggs
  • 1 cup grated mozzarella
  • Cooked garlic bread, to serve (optional)
  • Basil leaves, to serve

Method

1. Process zucchini and carrot in a small food processor until finely chopped. Combine vegetable mixture, mince, 1 egg, seasoning, onion, garlic, Worcestershire, parmesan and breadcrumbs. Season with salt and pepper. Mix well. Roll heaped tablespoons of mixture into balls using damp hands.

2. Heat oil in a large, frying pan over a medium low heat. Cook meatballs, shaking pan, for 8 minutes until browned. Add pasta sauce and tomatoes. Stir to combine. Bring to a simmer. Simmer for 8-10 minutes until thickened.

3. Use a spoon to move meatballs aside to make 6 holes. Crack remaining eggs into each hole. Sprinkle mozzarella around eggs and over the top. Cover and cook for a further 7-9 minutes or until eggs are just set and mozzarella melted. Serve sprinkled with basil leaves.

Want to find more egg-strodinary recipes like this? Head on over to Australian Eggs or see the eggs-perts bring these recipes to life at the Australian Eggs Flip It Stage at the Good Food & Wine Show in Melbourne, Sydney or Perth. Get your tickets now!