Coddled Eggs with Meatballs by Mike Van de Elzen

Coddled Eggs with Meatballs

Serves 6

Coddled eggs with meatballs, a true gourmet delight! Cooked in the EngelElzen cast iron pan and packed with garlic, onion and thyme flavours. The great thing about this dish - it's suitable for any time of the day.


  • 200g beef mince
  • 100g pork mince
  • ¼ pumpkin, grated
  • 2 tsp Dijon mustard
  • 1 x 400g tin whole peeled tomatoes
  • 1 x 400g tin white haricot beans, drained
  • 1 onion, finely diced
  • 3 cloves garlic, finely chopped
  • 2 Tbsp chopped fresh thyme
  • 1 Tbsp Worcestershire sauce
  • 4 eggs
  • 2 Tbsp cooking oil
  • Salt and cracked pepper
  • 5-6 sprigs sage or herbs
  • Oil for frying herbs



Preheat the oven to 180*C.

Mix the mince, mustard, pumpkin and 1 Tbsp fresh thyme in a bowl and season with salt and pepper. Roll the mix into 30g balls. Heat a little oil in a EngelElzen pan and lightly fry the meatballs until well coloured on all sides.

Set aside.

Add in a little more oil if required and sauté the onion, garlic and remaining thyme. Add the tomatoes, beans and Worcestershire sauce, cook for one minute. Remove from the heat and place in the meatballs, then gently crack the eggs in around the balls.

Bake in the oven or in an Engel fire for around 15-20 minutes or until the egg white is cooked (the yolks should still be a bit runny).

While this is cooking, shallow fry the sage in a little hot vegetable oil until crispy. Set aside on absorbent kitchen towel.

Garnish the baked dish with the sage and serve.

Use the oil from frying the herbs again for another dish when cool.

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