Stuffed Peppers with Baked Eggs, Spinach & Tomato Pesto

Cook Time
45 mins
Serves
4
Ingredients
- 4 mixed peppers, halved and seeds removed, keeping the stalks intact
- Drizzle of olive oil
- Sea salt & freshly ground black pepper to taste
- 220g bag baby spinach, wilted
- 2 tbsp. Sacla’ Sun-Dried Tomato Pesto or 1 Sun-Dried Tomato Pesto Pot
- 8 Happy Eggs
- Drizzle of extra virgin olive oil for serving
- Basil leaves for garnish
Recipe products
How to make the recipe
Step 1
Preheat the oven to 180C/170C fan. Sit the peppers upturned in a roasting tin. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Put the peppers in the oven to lightly roast for 10-15 mins. This is so that they soften, but they need to retain their shape, so keep an eye on them and don't let them over cook.
Step 2
In a bowl, mix the wilted spinach with Sacla' Sun-Dried Tomato Pesto and lightly season.
Step 3
Remove the peppers from the oven, spoon a little of the spinach mixture into each one and make a well in each pepper.
Step 4
Carefully crack a Happy Egg into each hole, put the peppers back into the oven and bake for about 6-8 mins or until the eggs are cooked to your liking.
Step 5
To serve, drizzle over some extra virgin olive oil, a few basil leaves and a little more freshly grated pepper.