Ingredients

• 600g pork and veal mince
• 1 zucchini, grated, excess moisture squeezed
• 1/4 cup chopped fresh basil
• 2 garlic cloves, crushed
• 2 teaspoons smoked paprika
• 2 tablespoons extra virgin olive oil
• 1 large brown onion, finely chopped
• 3 (about 400g) tomatoes, chopped
• 700g btl passata sauce
• 6 eggs
• 150g mozzarella, thinly sliced
• 100g bagel chips
• 30g finely grated parmesan
• Fresh basil leaves, to serve

Method

• Step 1 Combine mince, zucchini, basil, garlic and paprika in a large bowl. Season. Roll into walnut-sized balls.
• Step 2 Heat half the oil in a large high-sided frying pan over medium heat. Cook meatballs, stirring, for 4-5 minutes until golden brown. Transfer to a plate.
• Step 3 Heat the remaining oil in the pan. Add the onion and cook, stirring, for 2 minutes or until soft. Add tomato and cook, stirring often, for 5 minutes. Add passata. Return meatballs to the pan. Simmer gently for 15-20 minutes or until meatballs are cooked through and the sauce has thickened. Remove from heat.
• Step 4 Preheat oven to 180C/ 160C fan forced. Make pockets in the sauce among the meatballs and carefully break the eggs into the cavities. Return the pan to medium heat and simmer for 3-5 minutes.
• Step 5 Arrange the cheese over the top and bake for 10-15 minutes or until the eggs have almost set. Stand the bagel chips up in the dish so they are poking out between the eggs and meatballs. Scatter with the parmesan and bake, uncovered, for a further 5-10 minutes or until the cheese is golden and the bagels are crisp. Scatter with the basil leaves.