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
• 8 eggs
• Drizzle of extra virgin olive oil for serving
• Basil leaves for garnish

INSTRUCTIONS

1. Preheat the oven to 180°C/170°C 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.
2. In a bowl, mix the wilted spinach with Saclà Sun-Dried Tomato Pesto and lightly season.
3. Remove the peppers from the oven, spoon a little of the spinach mixture into each one and make a well in each pepper.
4. Carefully crack an 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.
5. To serve, drizzle over some extra virgin olive oil, a few basil leaves and a little more freshly grated pepper.