Process zucchini and carrot in a small food processor until finely chopped. Combine vegetable mixture, mince, 1 egg, seasoning, onion, garlic, Worcestershire, parmesan and breadcrumbs. Season with salt and pepper. Mix well. Roll heaped tablespoons of mixture into balls using damp hands.

Heat oil in a large, frying pan over a medium low heat. Cook meatballs, shaking pan, for 8 minutes until browned. Add pasta sauce and tomatoes. Stir to combine. Bring to a simmer. Simmer for 8-10 minutes until thickened.

Use a spoon to move meatballs aside to make 6 holes. Crack remaining eggs into each hole. Sprinkle mozzarella around eggs and over the top. Cover and cook for a further 7-9 minutes or until eggs are just set and mozzarella melted. Serve sprinkled with basil leaves.