Pesto Baked Eggs
Recipes

Pesto Baked Eggs

As seen on the recent myLakeland Live online event ‘Easy Family Recipes with Chris Baber’. Check out Chris' other recipes...

Ingredients

  • 1 tbsp extra virgin olive oil, plus extra to serve 
  • 1 garlic clove, sliced 
  • 400g can cherry tomatoes 
  • 3 tbsp basil pesto 
  • 2 eggs 
  • A dash salt and pepper 
  • 2-3 pieces sliced bread, to serve 

Method

  1. Heat the oil in a small frying pan over a medium-high heat
  2. Fry the garlic for 30 seconds, then stir in the tomatoes and 2 tbsp of the pesto and season with salt and pepper.
  3. Bring to the boil, then reduce the heat to medium, cover loosely and simmer for 8-10 minutes until you have a fairly thick sauce.
  4. Use a spoon to make 2 wells in the tomatoes. Crack an eggs into each well, cover and cook for about 5 minutes or until the whites are set and the yolks are still soft.
  5. Take off the heat, spoon over the remaining pesto and drizzle with a little more oil. Serve with bread to dip in the egg yolk and sauce.