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Brunch it up with our mint pesto baked eggs

What’s better than your favourite meal of the day? These mint pesto baked eggs are perfect for your next brunch, or as a nutritious breakfast option.


For the mint pesto
2 cups mint leaves
2 feta wheels, crumbled
2 tbsp lemon juice
2 tbsp sunflower seeds
¼ cup olive oil
For the baked eggs
2 tbsp olive oil
1 onion, chopped
½ red pepper, chopped
1½ tsp ground cumin
Pinch cayenne pepper
1 tin black beans, drained and rinsed
1 tin chopped tomatoes
4 eggs
1 cup baby tomatoes
To serve
1 avocado, sliced
2 tbsp chopped coriander
4 slices toast

For the mint pesto
1. Blitz all the ingredients until smooth. Season with salt and pepper.
For the baked eggs
1. Preheat oven to 180°C.
2. Heat the oil in a pan and fry the onion and pepper until soft, about 5 minutes. Add the cumin and cayenne pepper and fry for 1 minute.
3. Add the beans and tomatoes, reduce heat and simmer for 10 minutes until thickened. Season with salt and pepper.
4. Dollop into an ovenproof casserole or individual ramekins. Make 4 small indents in the mixture. Break the eggs into the indents. Place baby tomatoes around the eggs.
5. Cover with foil and bake for 10 minutes, or until the eggs are cooked to your liking.
6. Remove from the oven and top with avo slices, coriander and spoonfuls of mint pesto.

Recipe & styling: Kate Turner
Photography: Sean Dollery //

Do you know what could make your brunch spread even more enticing? Our breakfast bagels with asparagus and caramelised onion.

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