Pesto baked eggs
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Pesto baked eggs
This quick supper (or brunch!) of pesto eggs dish brings bold Italian flavours to the table
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
563Kcal
Fat
33gr
Saturates
9gr
Carbs
35gr
Sugars
5gr
Fibre
4gr
Protein
30gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250g baby plum tomatoes
- 1 tsp olive oil, plus 2 tsp extra to brush
- 1 x 260g bag young spinach
- 3 tbsp pesto*
- 4 medium eggs
- 25g Italian hard cheese*, finely grated
- 2 ciabatta rolls
- 1 garlic clove, halved
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6, or an air fryer to 200°C. Put the tomatoes in a baking dish with 1 teaspoon of oil and seasoning, shaking to coat. Roast for 12-15 minutes in the oven, or about 8 minutes in the air fryer, until starting to soften.
- Meanwhile wilt the spinach, either in a large, covered pan or in the microwave, then press out excess moisture and season lightly.
- Stir 2 tablespoons of pesto into the tomatoes then add the spinach, making 4 wells in the mixture. Crack an egg into each one and season with salt and pepper. Scatter the cheese over the top.
- If using an air fryer, reduce the temperature to 160°C so that the close heat source doesn’t overcook the tops of the eggs before the whites have set, but with a regular oven, leave the temperature unchanged. Bake for 10-12 minutes, or until the egg whites are set, with runny yolks
- While the eggs are baking, cut the ciabatta into chunky slices and toast. Rub the cut sides of the garlic clove halves over the toasts, then brush with the remaining 2 teaspoons of olive oil. Thin down a tablespoon of pesto with a splash of water. Drizzle this over the eggs and serve with the garlic toasts. * Use vegetarian pesto and cheese, if required.
