| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
First, Taste |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; sliced |
| 3 |
lg |
Peppers; halved, cored and |
|
|
; sliced |
| 4 |
lg |
Eggs |
| 1 |
tb |
Fresh basil leaves |
| 1 |
tb |
Red pesto |
| 2 |
lg |
Tomatoes; chopped |
| 12 |
|
Black olives; pitted |
|
|
Salt and black pepper |
INSTRUCTIONS
In a large frying or paella pan gently fry the onions, peppers and
courgettes until coloured and softened. Stir in the red pesto and chopped
tomatoes. Season well. Using two wooden spoons make 4 wells in the pan and
crack an egg into each. Scatter over the olives and basil and season the
eggs with black pepper.
Reduce heat and cover the pan, cook for a further 3-5 minutes (depending
how well cooked you like your eggs). Serve at once with garlic or crusty
bread.
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