You will never want to have your eggs any other way once you’ve tried these flavourful Greek poached eggs with herb pesto and roasted red pepper sauce.
SERVES 4 // COOKING TIME 1 hour
INGREDIENTS
For the roasted red pepper sauce
2 red peppers, halved and seeded
2 tomatoes, quartered
1 garlic clove, crushed
1 tbsp olive oil
1 tbsp red-wine vinegar
1 tbsp sugar
For the herb pesto
3 cups spinach leaves, stems removed
1 cup rocket
1 cup basil
½ cup olive oil
2 garlic cloves, crushed
⅓ cup grated hard cheese
2 tbsp lemon juice
To serve
2 cups plain yoghurt
4 tbsp olive oil
8 eggs, poached
½ cup feta, crumbled
½ cup fresh basil
¼ cup fresh dill
4 pitas, toasted
METHOD
For the roasted red pepper sauce
1. Preheat the oven to 220°C.
2. Place the red peppers, tomatoes and garlic on a baking tray and drizzle with olive oil. Season with salt and pepper.
3. Roast for 30 minutes until charred. Pinch the skins off the peppers and tomatoes.
4. Pulse the peppers, tomatoes and garlic in a blender with the vinegar and sugar on high until smooth. Set aside.
For the herb pesto
1. Blanch the spinach leaves and squeeze out any excess liquid.
2. Place all the ingredients into a food processor and blend until smooth.
To serve
1. Dollop ½ cup of the yoghurt in the center of a plate and top with herb pesto and red pepper sauce. Drizzle with olive oil and top with eggs, feta and herbs.
2. Repeat for the remaining 3 plates and serve your Greek poached eggs alongside toasted pitas.
Recipe & styling: Jezza-Rae Larsen
Photography: Sean Dollery // HMimages.co.za
If you enjoyed this meat-free brekkies, wait to give these Greek-inspired veggie pita pizzas a go!
