Recipes
Recipes

Aubergine & 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.

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(7 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 83p per serving

Nutritional Information

Each 353g serving contains

Energy
1197kj
286kcal
14%
Fat
19.4g
Med
28%
Saturates
5.3g
Med
27%
Sugars
9.9g
Med
11%
Salt
0.4g
Med
6%
2
of your 5-a-day
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

1
Pre-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.
2
Add the aubergine and continue to cook over a medium heat, stirring, for another 4 minutes.
3
Add the tomatoes and pesto and bring to the boil. Simmer for 4 minutes, then transfer to the dish.
4
Cook in the oven for 10 minutes. Remove and use a large spoon to make 4 wells in the veg mixture.
5
Break an egg in each hole, then sprinkle the cheese on the eggs.
6
Cook 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.