Bored of eggs on toast? Give this egg-citing recipe a crack!

Australian Eggs 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.

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)


· 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


· 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


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!