Pesto baked eggs recipe
This tasty little number goes to show you can make a belter of a brunch with a few simple 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.
Ingredients
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 1 garlic clove, sliced
- 1 x 400g/14oz can cherry tomatoes
- 3 tbsp basil pesto
- 2 eggs
- 1 pinch each of salt and pepper
- 1 hunk of bread, to serve
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 1 garlic clove, sliced
- 1 x 400g/14oz can cherry tomatoes
- 3 tbsp basil pesto
- 2 eggs
- 1 pinch each of salt and pepper
- 1 hunk of bread, to serve
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 1 garlic clove, sliced
- 1 x 400g/14oz can cherry tomatoes
- 3 tbsp basil pesto
- 2 eggs
- 1 pinch each of salt and pepper
- 1 hunk of bread, to serve
Details
- Cuisine: Middle Eastern-inspired
- Recipe Type: Eggs
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 1
Step-by-step
- Heat the oil in a small frying pan over a medium-high heat.
- Fry the garlic for 30 seconds, then stir in the tomatoes and 2 tbsp of the pesto, and season with salt and pepper.
- 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.
- Use a spoon to make 2 wells in the tomatoes. Crack an egg into each well, cover and cook for about 5 minutes or until the whites are set and the yolks are still soft.
- 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.
This recipe is extracted from Easy by Chris Baber (Ebury, £16.99), out now. Photography: Haraala Hamilton.
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