Rustic eggs

Yield: 4 servings

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.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Similar recipes