rustic eggs
| Measure | 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 |
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.
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Carlton Food Network
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