Rustic eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Onion; sliced |
| 3 | larges | Peppers; halved, cored and |
| ; sliced | ||
| 4 | larges | Eggs |
| 1 | tablespoon | Fresh basil leaves |
| 1 | tablespoon | Red pesto |
| 2 | larges | Tomatoes; chopped |
| 12 | Black olives; pitted | |
| Salt and black pepper | ||
Directions
In a large frying or paella pan gently fry the onions, peppers and courgettes until coloured and softened. Stir in the red pesto and chopped tomatoes. Season well. Using two wooden spoons make 4 wells in the pan and crack an egg into each. Scatter over the olives and basil and season the eggs with black pepper.
Reduce heat and cover the pan, cook for a further 3-5 minutes (depending how well cooked you like your eggs). Serve at once with garlic or crusty bread.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.
Related recipes
- Baked eggs
- Brunch eggs
- Cottage eggs
- Country fresh baked eggs
- Dinner eggs
- Eggs hussarde
- Eggs hussarde #1
- Eggs hussarde #2
- English eggs
- Fried eggs
- Lazy brunch eggs
- Mexican eggs
- Oven-fried eggs
- Ranch style brunch eggs
- Red eggs
- Rustic sorrel omelette with a warm walnut salad
- Scottish farmhouse eggs
- Scrambled eggs
- Scrumptious eggs
- Tex-mex eggs