Stop! You neeeed to try these Capsicum Pesto Eggs!
Loaded with veg, flavour and spice, this brekky pleaser will become your go-to for every meal- don’t say we didn’t warn you! Can handle some spice? Customise this Cap’ recipe to your spice spectrum!
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Ingredients :
- 3 Capsicums
- 3 Cloves of Garlic
- 1 Handful of Basil
- 1 Chilli
- 4 Eggs
- Olive Oil
- Salt, Pepper and preferred seasonings
- 1 Avocado
- 1 Lemon
- Parsley to garnish
- Fresh Sourdough, Toasted
Method :
- Char capsicums until black (approximately 30 minutes) on the stove/grill. You can also do this on a barbecue.
- Once charred, cover capsicums with plastic wrap on a plate and leave for 30 minutes. Peel skin and remove seeds.
- Add the capsicum into a food processor with the garlic, basil, chilli (to taste) and a splash of olive oil. Season and blitz for 20 seconds.
- Add whole cashews and grated parmesan to taste, blitz again for another 20 seconds.
- Add pesto to a hot pan, lower heat and crack eggs in.
- Toast your bread and add your smashed avocado (season with lemon juice and salt/pepper).
- Put pesto eggs onto the bread and garnish with fresh parsley and lemon juice.
This recipe by A Better Choice.
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