RecipesAubergine & tomato baked eggs
We've given classic Mediterranean vegetables a herby flavour boost by adding green pesto rather than using herbs. Also delicious served with meat or fish.
We've given classic Mediterranean vegetables a herby flavour boost by adding green pesto rather than using herbs. Also delicious served with meat or fish.
By Asda Good Living,21st September 2015

Cook: 45 Mins

Serves: 4

Price: 83p per serving
Nutritional Information
Each 353g serving contains
of your reference intake.
Typical energy values per 100g:
339kj/81kcal
Ingredients
2 tbsp olive oil
1 red onion, halved and finely sliced
1 red peppers, de-seeded and sliced
1 yellow pepper, de-seeded and sliced
1 aubergine, topped, tailed and cut into 1cm cubes
390g carton Chosen by you Chopped Tomatoes with Garlic
2 tbsp Chosen by you Green Pesto
4 large eggs
40g reduced-fat Cheddar, grated
Crusty wholemeal bread, to serve
Method
1Pre-heat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish about 20cm x 26cm. Heat the oil in a frying pan. Add the onion and peppers and cook over a medium heat until the onion is soft.
2Add the aubergine and continue to cook over a medium heat, stirring, for another 4 minutes.
3Add the tomatoes and pesto and bring to the boil. Simmer for 4 minutes, then transfer to the dish.
4Cook in the oven for 10 minutes. Remove and use a large spoon to make 4 wells in the veg mixture.
5Break an egg in each hole, then sprinkle the cheese on the eggs.
6Cook in the oven for 10 minutes or until the whites are set and yolks are runny. For firmer eggs, cook for 12 minutes. Serve with bread.