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Pie recipes

Whole roast peri-peri rump

1 hour 15 minutes

Tomato-poached eggs with roast red pepper pesto

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

1 x 125 g tub Woolworths roast 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 mature Cheddar, grated
bread 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.

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Tomato-poached eggs with roast red pepper pesto

Tomato-poached eggs with roast red pepper pesto

Ingredients

Method