Baked Eggs With Basil, Red Kidney Beans, Pesto and Chilli
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 brown onion, chopped
- 3 garlic cloves, minced
- 4 tablespoons black olives, chopped
- 3 tablespoons sun-dried tomatoes, chopped
- 2 (8 ounce) cans red kidney beans
- 1 (8 ounce) can cannellini beans
- 2 (8 ounce) cans chopped tomatoes
- 2 cups good quality pasta sauce
- 1 cup pesto sauce
- 1 teaspoon chili flakes
- 4 tablespoons fresh basil, chopped
- 1 cup cherry tomatoes, chopped
- 8 eggs
directions
- Fry onion 3-5 minutes till soft add garlic cook 2 minutes.
- Add olives and sun dried tomatoes cook stirring 3-4 minutes.
- Add tinned beans cook 5 minutes.
- Add tinned tomatoes, pasta sauce, pesto, chilli flakes, fresh basil.
- Pour into oven proof dish, push cherry tomatoes into sauce, bake 180c, 30 minutes.
- Remove from oven make indentations in sauce crack eggs into them.
- Return to oven till eggs cooked but yolks still runny 10-15 minutes.
- Serve with toasted Turkish bread or your favorite drizzled with olive oil and grated Italian cheese.
- Can add extra chilli if feeling brave!
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RECIPE SUBMITTED BY
I have travelled extensively throughout the world with a love for India visiting 5 times. I have collected a wealth of fantastic recipes, from small food stalls, dusty kitchens, beach stalls to regal restaurants!
I've trained at the corden vert school vegetarian headquarters in Manchester UK.
Am interested in foods for health/healing superfoods.
You will often find me hosting dinner parties at my home, friends or catering in my spare time... phew!!