Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 800grams chopped tomatoes, canned
- 2 cloves garlic, peeled and sliced
- 2tablespoons pesto
- 200grams cherry tomatoes, halved
- 1/2 bunch basil, fresh, torn
- 6 large eggs
- 1 pinch cracked black pepper
- 4tablespoons parmesan
Nutrition per serving
1330kJ / 318Cal
1330 Kilojoules or 318 Calories
15% of daily energy intake*
Protein
16.3grams
Fat
23.0grams
Carbs
12.8grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Italian inspired baked eggs dish makes a nice change from spicy shakshuka and is perfect for breakfast, lunch or dinner.
Instruction tip
Serve with toasted ciabatta for dipping.
Method
Step 1 of 4
Add the oil, garlic, pesto and chopped tomatoes to a bowl and blitz with an immersion blender to form a smooth sauce.
Step 2 of 4
Place a large saucepan on medium high heat and add the cherry tomatoes and half the basil. Bring to the boil and simmer for 8-10 minutes.
Step 3 of 4
Make 4 hollows in the sauce and crack two eggs into each. Cover the pan with a lid and cook for 4-5 minutes until the egg whites are just set and yolks are still runny.
Step 4 of 4
Serve with grated parmesan, the remaining torn basil and cracked black pepper on top.
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