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.

MAKES 4 // COOKING TIME 35 min

INGREDIENTS
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

METHOD
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 // HMimages.co.za

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

The post Brunch it up with our mint pesto baked eggs appeared first on MyKitchen.

Make dinner a saucy affair with a delicious meal everyone will love! This chicken pesto bake is sure to be a hit, especially for Sunday lunch.

SERVES 6 // COOKING TIME  35 min

INGREDIENTS
For the basil and mint pesto
100 g basil
50 g mint, picked
1 tsp lemon juice
2 garlic cloves
¼ cup Parmesan
½ cup olive oil
¼ cup sunflower seeds, toasted
For the chicken pesto bake
6 chicken breasts
2 cups cauliflower rice
80 g Parmesan, grated
½ cup basil and mint pesto
2 eggs, whisked
300 g broccoli florets

METHOD
For the basil and mint pesto
1. Add the basil, mint and lemon juice to a food processor and pulse for 1 minute.
2. Add the garlic, Parmesan and olive oil, and blend until the mixture emulsifies.
3. Add sunflower seeds and pulse until the pesto has reached your desired consistency. Add more lemon juice or olive oil if you want it runnier. Season.
For the chicken pesto bake
1. Preheat the oven to 180°C.
2. Season the chicken with salt and black pepper, and rub with olive oil.
3. In a bowl, combine the cauliflower, Parmesan and pesto.
4. Dip each chicken breast in the egg and then in the cauliflower crust.
5. Arrange in a casserole dish and bake for 15 min.
6. Flip the breasts, add the broccoli and then bake for 15 min. Grill for 5 min to crisp up.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Chicken pesto bake appeared first on MyKitchen.