Baked Eggs with Meatballs in Tomato Sauce Recipe

Baked Eggs with Meatballs in Tomato Sauce

Our take home meals are all made in our Harper & Blohm kitchen by chef Ian, using free-range meats and organic produce where possible. Our  'Heat and Eat' range is designed to make life that little bit easier.

We have been whipping this up for a weekend brunch at home with a packet of our Meatballs in Tomato Sauce with sourdough bread. Add a green salad and you've got a very easy and delicious lunch or dinner.

Serves: 2    Prep time: 5 mins    Cook time: 25-30 mins


  • 1 packet of our house-made Meatballs in Tomato Sauce
  • 2 free-range eggs
  • 320g jar Meredith Dairy Marinated Goat Cheese
  • fresh herbs
  • bread to serve 


  1. Warm the meatballs either in their oven proof packaging or in a saucepan
  2. Add 3 meatballs per serve into a warm oven proof serving dish
  3. Carefully crack an egg into the middle of the bowl
  4. Bake at 180°C for 4-5 min
  5. Add 3 goats cheese cubes to the sauce between the meatballs
  6. Bake for an additional 4-5 minutes, until eggs are cooked to your liking and goats cheese is warmed
  7. Pop some parsley or basil on top, serve with bread, toast or a green salad


Download printable recipe here

By Ian Alexander