Eggs gently poached in a spiced tomato and red pepper sauce, finished with feta and herbs and served with bread. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 2 Easy
Ingredients
🧅Onion1, sliced
🍅Tomato5, chopped
🧄Garlic3 cloves
🌿Fresh Basil1 cup
🫙Olive Oil2 tbsp
🥚Eggs4
🌶️Ground Cumin1 tsp
🌶️Paprika1 tsp
🫙Pine Nuts2 tbsp
🌶️Red Bell Pepper1, sliced
Optional extras
🧀Parmesan Cheese1/4 cup
🌿Fresh Parsley2 tbsp
🧀Feta Cheese50 g
🍞Breadto serve
Instructions
1
Soften onion and pepper in olive oil, add garlic, cumin and paprika.
2
Add tomatoes and simmer 10–15 minutes into a thick sauce; season.
3
Make wells and crack in the eggs; cover and cook until the whites set but yolks stay runny.
4
Top with feta and parsley and serve with bread.
5
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Cover the pan once the eggs go in so the tops set without overcooking the yolks.
