Pesto baked eggs
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Pesto baked eggs
This quick supper (or brunch!) of pesto eggs dish brings bold Italian flavours to the table
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
563Kcal
Fat
33gr
Saturates
9gr
Carbs
35gr
Sugars
5gr
Fibre
4gr
Protein
30gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 250g baby plum tomatoes
- 1 tsp olive oil, plus 2 tsp extra to brush
- 1 x 260g bag young spinach
- 3 tbsp pesto*
- 4 medium eggs
- 25g Italian hard cheese*, finely grated
- 2 ciabatta rolls
- 1 garlic clove, halved
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6, or an air fryer to 200°C. Put the tomatoes in a baking dish with 1 teaspoon of oil and seasoning, shaking to coat. Roast for 12-15 minutes in the oven, or about 8 minutes in the air fryer, until starting to soften.
- Meanwhile wilt the spinach, either in a large, covered pan or in the microwave, then press out excess moisture and season lightly.
- Stir 2 tablespoons of pesto into the tomatoes then add the spinach, making 4 wells in the mixture. Crack an egg into each one and season with salt and pepper. Scatter the cheese over the top.
- If using an air fryer, reduce the temperature to 160°C so that the close heat source doesn’t overcook the tops of the eggs before the whites have set, but with a regular oven, leave the temperature unchanged. Bake for 10-12 minutes, or until the egg whites are set, with runny yolks
- While the eggs are baking, cut the ciabatta into chunky slices and toast. Rub the cut sides of the garlic clove halves over the toasts, then brush with the remaining 2 teaspoons of olive oil. Thin down a tablespoon of pesto with a splash of water. Drizzle this over the eggs and serve with the garlic toasts. * Use vegetarian pesto and cheese, if required.
