Baked Pesto Eggs

Serves 2 | Under 30 minutes | Gluten Free | Nut Free | Vegetarian

Ingredients

2 medium zucchinis (~400g)

1/2 bunch kale (~150g)

Small handful fresh basil (~10g)

2 tbsp parmesan, grated

70ml warm water or stock

2 tbsp olive oil, divided

1 small brown onion, finely diced

1 leek, finely sliced

1 garlic clove, minced

4 eggs

Chilli oil, to serve

Crusty bread, to serve

Method

Step 1: Steam zucchini in a steamer basket on the stove for 5 minutes, then add the kale leaves and continue steaming for another 2 minutes. Transfer kale and zucchini to a high-speed blender. Add basil, parmesan,1 tbsp olive oil and water/stock. Season with salt and pepper, then pulse until smooth.

Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add the onion, leek and garlic and cook for 8-10 minutes, or until soft and translucent. Next, add the zucchini puree, season to taste and bring to a gentle simmer for 2-3 minutes.

Step 3: Use the back of a spoon to create 4 small wells for the eggs, then crack an egg into each and leave to cook for 5-10 minutes, covered. Once eggs are cooked, drizzle with chilli oil and serve with crusty bread.