RECIPE: Baked Eggs and Turkey-Chickpea-Spinach Meatballs in Smokey Paprika Tomato Sauce 匈牙利紅椒蕃茄汁烤蛋與鷹嘴豆肉丸

photo1Last month I had the good fortune to win a food photography contest that was held by ICI Québec with this recipe! The story of the recipe started when I saw the contest shared on Allison’s Facebook. Participants had to send in a food photograph – one that would make them salivate. The winner got two tickets to the Soirée Haute Cuisine (you can read about it and see photos here). I’d never entered any food contest before and didn’t quite know what kind of dish they would be looking for, but I was inspired and determined to make something that looked delicious, chic, beautiful and colourful at the same time!

Also, I had wanted to make some sort of baked egg dish for a while, and this contest would give me the opportunity to do so in a creative way. It comprises a few of my favourite things: eggs, meatballs, and tomato sauce. This recipe is proof that a dish can be rich in taste and appearance without being fatty or heavy. I made the meatballs with ground turkey, chickpeas, and spinach, so it’s gluten-free as well. Plus, the tomato sauce will give you plenty of vitamin C and beta-carotene!

It’s a super easy dish to make, and in Quebec you can find local tomatoes pretty much all year round. If you don’t mind investing a little bit of your time, you can even make your own homemade tomato sauce (see my recipe link below), which would make the dish even better, or your can simply use your favourite store-bought sauce. It’s great with either bread or pasta. To turn it into a meatier dish for dinner, simply take out the eggs and increase the amount of meatballs. I promise you, this will be a fantastic brunch dish that everyone (including kids) will love!


Baked Eggs and Turkey-Chickpea-Spinach Meatballs in Smokey Paprika Tomato Sauce


A: 225 g         ground turkey (you can use ground chicken instead)

     3/4 C          cooked and mashed chickpeas (you can use canned ones)

     3/4 C          frozen spinach, roughly chopped

     1/4 t            clove of garlic, grated

     1 1/2 T        egg, beaten

     2 T              grated Parmesan cheese (optional)

     1 1/2 t         extra virgin olive oil

     3/4 t            sea salt

     black pepper 


about 2 T grapeseed oil

3/4 C chopped red onions


B: 1/2 t          smoked paprika

     1/2 t          chili flakes (optional)

3 1/2 C  tomato sauce (here, I used my own Roasted Tomato Sauce with Garlic, click here
 to see recipe)

4 eggs

sea salt and black pepper

extra virgin olive oil


C: chopped parsley

     grated Parmesan cheese 


1. Mix ingredients A together. Form 12 meatballs.

2. Preheat the oven to 400ºF/200ºC.

3. In a large cast iron pan, heat 1 tablespoon of grapeseed oil. Place the meatballs in the pan and brown all sides. Take them out of the pan and set them aside. *Cast iron tends to conduct the heat better, but if you don’t have one, feel free to use a different type of oven-proof pan.

4. Add 1 tablespoon of grapeseed oil to the pan and sauté the red onions with a little bit of sea salt. Cook over medium low heat for about 6 minutes until translucent. Stir occasionally without burning.

5. Add B and continue to cook for another 30 seconds.

6. Pour in the tomato sauce. Season the sauce and simmer for 3-5 minutes. *The sauce shouldn’t be too runny.

7. Arrange the meatballs around the edge of the pan. 




8. Drop the 4 eggs individually around the center of the pan; season each egg with some sea salt. Cook over low heat for 1 minute.

9. Transfer the pan to the preheated oven and cook for 8-10 minutes until the egg is cooked to your liking.

10. Remove the cast iron pan from the oven and drizzle with a little bit of extra virgin olive oil. You can also garnish it with C. * Serve with either toasted bread or pasta.


*For more photos, see gallery below


Photos & Illustrations © 2014 Yvonne Rosenbaum






上個月很榮幸的以這個食譜贏得了一項ICI Québec電視台舉辦的美食攝影比賽!這有一部分必須要感謝Allison將這項比賽分享在她的臉書上,讓我由此得知。這項比賽的規定是要參賽者寄給他們一張拿手菜的照片,而這道拿手菜必需要令人看了垂涎三尺 (^^) 贏得比賽可以拿到兩張價值$500參加美食之夜的票(想閱讀「美食之夜」請按這裡)這是我第一次參加美食比賽,我完全不知道他們到底要的是什麼樣的菜色,但它激發了我,使我想要做一道不止看起來好吃、又亮麗、別出心裁的料理!






火雞絞肉                                              225

     已煮熟並壓成泥狀的鷹嘴豆         3/4 杯 (可使用罐頭)

     冷凍的菠菜                                         3/4 杯…稍微切碎

     打散的蛋                                              1 1/2 大匙

     磨碎或切碎蒜頭                                1/4 茶匙

     削成細絲的帕馬森乾酪                  2 大匙

     冷壓橄欖油                                         1 1/2 茶匙

     海鹽                                                       3/4 茶匙 



切碎紅洋蔥 3/4

匈牙利紅椒粉 (smoked paprika)  1/2 茶匙 

     乾紅辣椒碎片             1/4 茶匙 (不吃辣可以不使用)

3 1/2 
杯 蕃茄醬汁 (我在這裡使用的是自製的烤蕃茄醬汁,參考食譜請按這裡)


C: 少許荷蘭芹…切碎



2. 將烤箱預熱至200ºC/400ºF

3. 在一個鐵鍋中倒入1大匙的葡萄籽油加熱,將肉丸放入鍋中煎上色,然後取出肉丸放置一旁備用。*若沒有鐵鍋也沒關係,可以使用其它烤箱也可加熱的鍋子,或也可以使用任何的鍋子,然後在步驟6之後倒入烘培器具中,再加肉丸與蛋一起放進烤箱烤。

4. 在鐵鍋中加入一些葡萄籽油,倒入紅洋蔥與一點海鹽以中小火慢慢炒約6分鐘至軟,偶爾翻炒一下以勉焦掉。

5. 加入B料繼續炒約30秒。

6. 倒入蕃茄醬汁,調味並讓它慢慢滾3-5分鐘。

7. 將肉丸繞著鍋子邊緣放入鍋中。

8. 在鍋子中間的部分加入蛋,並在上面撒上一點海鹽。

9. 將鐵鍋整個放入烤箱中烤8-10分鐘,至個人喜愛蛋黃的熟度後拿出即可。*若是得換烘培容器烤,可以先將容器放入烤箱與烤箱一起預熱。

10. 可以在上面淋上一點橄欖油,也可以撒上C料一起食用!*和烤麵包或義大利麵一起食用都很適合。


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