Baked eggs and greens 

Also known as “shirred eggs”, this dish is simple, reliable and ready in no time.

30 minutes

Serves 4 

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Ingredients

  • Sesame or canola oil, for frying  
  • green pepper, sliced  
  • ½ packet (about 150g) PnP kale mix 
  • 1 punnet (250g) white button or portabello mushrooms , halved
  • 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 
  • 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.

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