Anytime Breakfast with Chilli Pesto
On the table in 25mins
Serves 4
vegetarian
Ingredients
- 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
Method
- Heat the oil in a large frying pan, and sauté the garlic and spring onions for 1–2 minutes
- Stir in the Pesto, then add the sugar, tomatoes and tomato purée. Cook for 7–8 minutes until thickened slightly
- Stir in most of the herbs. Then make 4 hollows in the mix and crack an egg into each one
- Cover and simmer gently for 4–5 minutes, until the eggs are just cooked. Sprinkle with the remaining herbs
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