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veggie meatballs with baked eggs.

A wholesome, low carb meal idea with lots of veggies, meat-free-meatballs and tasty baked eggs on top. It's great on it's own as a bake, or with your favourite bread for dipping. Simply make the meatballs, beans and sauce ahead and crack on some great quality free range eggs right before baking. I actually use frozen "Swedish style vegetarian meatballs" as they are such a cupboard staple to have in the freezer and bulk out bakes. In fact, a lot of this dish is make with the likes of chopped tomatoes and canned beans which are always so handy (and great on a budget too). Without further ado...

Shopping list.
(Serves two)
♥ 150g vegetarian meatballs
♥ One white onion, peeled and chopped
♥ Two garlic cloves, crushed
♥ 400g chopped tomatoes
♥ One tbsp tomato puree
♥ 400g black beans
♥ 2 tsp paprika
♥ 2 tsp chilli flakes
♥ Two large free range eggs
♥ Fresh parsley (optional)

Step one. Add your veggie meatballs to a bowl of boiling water and allow to defrost. I do this all the time with Quorn or other frozen veggie sausages/pieces/balls and it's absolutely fine. Such a time saver!

Preheat your oven to 180 degrees C.

Step two. Cook together your onion and garlic with a little oil in a large pan for 5-10 minutes until softened. Add together the rest of the ingredients except the eggs and parsley. Season to taste. 

Step three. Stir in the meatballs and then pour into an oven proof dish. Bake together for 10 minutes.

Step four. Crack in your eggs and bake for another 10-15 minutes until the egg whites are cooked. Scatter with fresh parsley and serve!

Have you ever made a veggie bake? Do you ever top your favourite dishes with eggs?

1 comment:

  1. This looks so delicious and I will certainly be giving it a go!