Eggonomics

Preparation: 10 mins
Cooking: 35-40 mins
Serves 4

1 aubergine, washed and trimmed
1 red pepper, deseeded and diced
1 red onion, sliced
1 clove garlic, crushed
30ml/2 tbsp olive oil
1 (400g) can chopped tomatoes
30ml/2 tbsp pesto sauce
4 large British Lion eggs
Salt and ground black pepper
50g/2oz Cheddar cheese, grated

1. Preheat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6. Cut the aubergine and peppers into even sized chunks and place in an ovenproof dish. Add the onion, garlic, oil and seasoning and toss to mix. Bake for 20 mins.

2. Remove the dish from the oven and stir in the tomatoes and pesto. Divide the mixture between four individual dishes, two medium dishes or leave it in the large ovenproof dish. Make four hollows in the vegetable mixture, then crack an egg into each. Sprinkle over the cheese and cover the dish with foil. Bake for 15-20 mins or until the eggs are cooked to your liking. Serve with crusty bread.




	For our full range of recipes visit www.eggrecipes.co.uk Preparation: 10 mins Cooking: 35-40 mins Serves 4 1 aubergine, washed and trimmed 1 red pepper, deseeded and diced 1 red onion, sliced 1 clove garlic, crushed 30ml/2 tbsp olive oil 1 (400g) can chopped tomatoes 30ml/2 tbsp pesto sauce 4 large British Lion eggs Salt and ground black pepper 50g/2oz Cheddar cheese, grated 1. Preheat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6. Cut the aubergine and peppers into even sized chunks and place in an ovenproof dish. Add the onion, garlic, oil and seasoning and toss to mix. Bake for 20 mins. 2. Remove the dish from the oven and stir in the tomatoes and pesto. Divide the mixture between four individual dishes, two medium dishes or leave it in the large ovenproof dish. Make four hollows in the vegetable mixture, then crack an egg into each. Sprinkle over the cheese and cover the dish with foil. Bake for 15-20 mins or until the eggs are cooked to your liking. Serve with crusty bread.