Baked Egg WIth Cheese Filled Meatballs And Spiced Tomato Relish

Remember the mozzarella filled meatballs that I served with my spiced tomato relish earlier on? The leftover was turned into a hearty late breakfast ala eggs en cocotte.

It takes no time to prepare and will save you from pushy mothers with prams, crying toddlers and people who speak loudly on their mobile phones at most popular cafes.

I will put in a Malaysian Monday post on Wednesday, meanwhile please send all your entries to Sharon  (Test With Skewer) at its.sharon@gmail.com

recipe from the tummies' kitchen

oven preheated at 220 C (conventional)

recipe per serve

you'll need;

3 heaped tbs of my spiced tomato relish

3 mozzarella filled meatballs

2 eggs

a drizzle of olive oil

a little chopped parsley

toasts to serve

Place tomato relish and meatballs in a ramekin, place ramekin in an oven tray.

Crack two eggs over and bake in the preheated oven for 4 to 5 minutes or until the egg whites are just  set but the yolks should remain runny.

Drizzle with some olive oil and top with some chopped parsley.

Serve with some toast on the side.