Anytime Breakfast with Chilli Pesto

On the table in 25mins

Serves 4



  • 1 tbsp. oil
  • 1 clove garlic, crushed
  • 1 bunch spring onions, sliced
  • ½ jar Sacla’ Fiery Chilli Pesto
  • 1 tsp. caster sugar
  • 2 x 400g tins chopped tomatoes
  • 1 tbsp. tomato purée
  • 2 tbsp. chopped coriander
  • 3 sprigs mint, leaves chopped
  • 4 eggs


  1. Heat the oil in a large frying pan, and sauté the garlic and spring onions for 1–2 minutes
  2. Stir in the Pesto, then add the sugar, tomatoes and tomato purée. Cook for 7–8 minutes until thickened slightly
  3. Stir in most of the herbs. Then make 4 hollows in the mix and crack an egg into each one
  4. Cover and simmer gently for 4–5 minutes, until the eggs are just cooked. Sprinkle with the remaining herbs

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