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1 hour 10 minutes

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Breakfast recipes

Tomato-poached eggs with roast red pepper pesto

25 minutes

Tomato-poached eggs with roast red pepper pesto

Name: Ultimate Sunday roast potatoes
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 8 servings
Cuisine: Side Servings
Ingredients: Woolworths Everyday potatoes, peeled and cut into even chunks 2kg,sea salt and freshly ground black pepper, to taste ,butter 200g,olive oil 3T,rosemary 3sprigs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

1 x 125 g tub Woolworths roasted red pepper pesto
1 x 400 g can diced tomatoes
sea salt and freshly ground black pepper, to taste
4 free-range eggs
100 g white mature Cheddar, grated
toast, for serving

Method

1. Preheat the oven to 180C. Spread half the pesto into the bottom of a small, deep baking dish, then pour in the tomatoes and season.
2. Make wells in the sauce and break in the eggs. Top with the remaining pesto and sprinkle over the cheese.
3. Bake for 25 minutes, or until the eggs have set the sauce is bubbling. Serve warm with toast.

Find more egg recipes here.

This is a test recipe

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Tomato-poached eggs with roast red pepper pesto

Tomato-poached eggs with roast red pepper pesto

Ingredients

Method