Baked eggs with peppers
- Serves: 4
- Prep: 10 mins
- Cook: 25 mins
Baked eggs with peppers recipe
- 4 red peppers, halved
- 4 tbsp pesto sauce
- 8 large British Lion eggs
- 25g/1oz freshly grated Parmesan cheese
- Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Bring a large pan of salted water to the boil. Add the peppers and cook for 4 mins or until just tender. Drain, rinse in cold water and place in an ovenproof dish.
- Divide the pesto sauce between the peppers. Crack an egg into each half of pepper. Sprinkle over the cheese and bake for 20-25mins or until the eggs are set. Serve hot with salad.
Click on the stars to rate this recipe:
You might also like
Baked eggs and spinach with salsa
Bake these in individual ramekins for a perfect starter when entertaining your vegetarian friends.
Low calorie baked eggs with roasted Mediterranean vegetables
This high-protein dish is an excellent way of getting at least 2 of an athlete’s 5 a day fruit...
Baked eggs with courgettes & tomatoes
212 calories per portion
Meat doesn’t always have to be the star ingredient in a dish and our vegetable bake proves just that...