Aubergine & tomato baked eggs

Aubergine & tomato baked eggs

We've given classic Mediterranean vegetables a herby flavour boost by adding green pesto rather than using herbs. Also delicious served with meat or fish.

By , 21 September 2015
Aubergine & tomato baked eggs
  • Ready in: 45 mins
  • Serves: 4
  • Price: 83p per serving
Nutritional Info
Each 353g serving contains
  • Fat 19.4
  • Sat Fat 5.3
  • Sugar 9.9
  • Salt 0.4
  • Cals 286
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 339kJ/81kcal.
  • 2 tbsp olive oil
  • 1 red onion, halved and finely sliced
  • 1 red peppers, de-seeded and sliced
  • 1 yellow pepper, de-seeded and sliced
  • 1 aubergine, topped, tailed and cut into 1cm cubes
  • 390g carton Chosen by you Chopped Tomatoes with Garlic
  • 2 tbsp Chosen by you Green Pesto
  • 4 large eggs
  • 40g reduced-fat Cheddar, grated
  • Crusty wholemeal bread, to serve
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish about 20cm x 26cm. Heat the oil in a frying pan. Add the onion and peppers and cook over a medium heat until the onion is soft.

  • Add the aubergine and continue to cook over a medium heat, stirring, for another 4 minutes.

  • Add the tomatoes and pesto and bring to the boil. Simmer for 4 minutes, then transfer to the dish.

  • Cook in the oven for 10 minutes. Remove and use a large spoon to make 4 wells in the veg mixture.

  • Break an egg in each hole, then sprinkle the cheese on the eggs.

  • Cook in the oven for 10 minutes or until the whites are set and yolks are runny. For firmer eggs, cook for 12 minutes. Serve with bread.