Baked eggs with peppers
- Serves: 4
- Prep: 10 mins
- Cook: 25 mins
Baked eggs with peppers recipe
Ingredients
- 4 red peppers, halved
- 4 tbsp pesto sauce
- 8 large British Lion eggs
- 25g/1oz freshly grated Parmesan cheese
Method
- Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Bring a large pan of salted water to the boil. Add the peppers and cook for 4 mins or until just tender. Drain, rinse in cold water and place in an ovenproof dish.
- Divide the pesto sauce between the peppers. Crack an egg into each half of pepper. Sprinkle over the cheese and bake for 20-25mins or until the eggs are set. Serve hot with salad.
Click on the stars to rate this recipe:
You might also like
Sweet potato and pepper bake
Ideal for a low cost mid-week supper, this tasty sweet potato and pepper bake is also suitable for vegetarians.
Aubergine and tomato baked eggs
Check out our aubergine and tomato baked eggs recipe for a simple one-pan vegetarian meal that’s perfect for a...
Baked eggs and spinach with salsa
Bake these in individual ramekins for a perfect starter when entertaining your vegetarian friends.