Baked eggs and greens 

Ingredients

• Sesame or canola oil, for frying  
• 1 green pepper, sliced  
• ½ packet (about 150g) PnP kale mix 
• 1 punnet (250g) white button or portabello mushrooms , halved
• 2 spring onions, sliced 
• 1 packet (230g) PnP Tasty stem broccoli 
• 3-4 Tbsp (45-60ml) Thai or Basil pesto (click here for recipe)
• Salt and milled pepper 
• 4 eggs 
• 50g PnP plain feta cheese or Cremenzola blue cheese 
• Handful fresh parsley and 1 baguette, sliced lengthways and toasted, for serving 

Method

1. Preheat oven to 180°C.
2. Heat oil in a large pan over medium heat. 
3. Add green pepper, kale mix, mushrooms, spring onion and broccoli and stir-fry for 5-8 minutes. 
4. Stir in pesto and season. 
5. Transfer to a baking dish and make 4 “wells” in the mixture near the edge of the dish. 
6. Crack eggs into “wells” and bake for 10-12 minutes. 
7. Serve topped with crumbled cheese, parsley and  toasted baguette on the side. 

Browse more vegetarian recipes here.