Cook time: 25 minutes

Prep time: 30 minutes

Serves: 6

250gm beef mince

150gm pork mince

¼ pumpkin, grated

2 tsp Dijon mustard

400gm tin whole peeled tomatoes

400gm tin chickpeas in spring water, drained

400gm tin white haricot beans, drained

1 onion, finely diced

3 cloves garlic, finely chopped

3 tbsp chopped fresh thyme

1 tbsp Worcestershire sauce

4 eggs

1 tbsp sunflower oil

5-6 sprigs sage (optional)

Salt and black pepper

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 golf sized balls. Heat a little oil in a cast-iron frying pan and shallow fry the meatballs, just enough to colour the outside. Set aside.

Now add a little more oil to the pan and sauté the onion, garlic and remaining thyme.

Add the tomatoes, beans and Worcestershire sauce, cook for one minute.

Pour this mix into a large baking dish (about 50cm square). Place the meatballs into the tray then gently crack the eggs in around the balls.

Bake in the oven 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 hot vegetable oil until crispy.

Set aside on absorbent kitchen towel.

Garnish the baked dish with the sage and serve.

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