Baked Eggs With Basil, Red Kidney Beans, Pesto and Chilli

Our local cafe made this and was a real hit on their breakfast menu. Alas they moved on and i had to recreate this amazing recipe at home! Its so delicious and sets you up for the rest of the day. Serve with your favorite toasted bread and more chilli if you fancy! I serve this straight from oven placed in the center of table with toasted Turkish bread. Optional to add your favorite cooked sausage or chorizo (Spanish sausage) to sauce before cooking in oven. Hope my UK conversions

• Ready In: 1 hr
• 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

1. Fry onion 3-5 minutes till soft add garlic cook 2 minutes.
2. Add olives and sun dried tomatoes cook stirring 3-4 minutes.
3. Add tinned beans cook 5 minutes.
4. Add tinned tomatoes, pasta sauce, pesto, chilli flakes, fresh basil.
5. Pour into oven proof dish, push cherry tomatoes into sauce, bake 180c, 30 minutes.
6. Remove from oven make indentations in sauce crack eggs into them.
7. Return to oven till eggs cooked but yolks still runny 10-15 minutes.
8. Serve with toasted Turkish bread or your favorite drizzled with olive oil and grated Italian cheese.
9. Can add extra chilli if feeling brave!