Pesto Baked Eggs

  • Preparation Time : 5 minutes
  • Cook Time : 15 minutes
  • Serves : 1
  • Makes : 1
  • Difficulty level : Easy
  • Type : Breakfast

As seen on the recent myLakeland Live online event ‘Easy Family Recipes with Chris Baber’. Check out Chris’ other recipes including Crispy Cornflake Chicken Burgers and the Ultimate Chocolate Chip Cookies.

This tasty little number goes to show you can make a belter of a brunch with a few store cupboard ingredients in no time. If you have any fresh herbs lying around like basil or parsley, throw them on at the end. If you can’t get any canned cherry tomatoes, a can of chopped tomatoes works just as well.


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


  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.