Tomato-poached eggs with roast red pepper pesto

Tomato-poached eggs with roast red pepper pesto

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  • 4
  • Easy
  • 10 minutes
  • 25 minutes


  • 1 x 125 g tub Woolworths roasted red pepper pesto
  • 1 x 400 g can diced tomatoes
  • sea salt and freshly ground black pepper, to taste
  • 4 free-range eggs
  • 100 g white mature Cheddar, grated
  • toast, for serving

Cooking Instructions

1. Preheat the oven to 180C. Spread half the pesto into the bottom of a small, deep baking dish, then pour in the tomatoes and season.
2. Make wells in the sauce and break in the eggs. Top with the remaining pesto and sprinkle over the cheese.
3. Bake for 25 minutes, or until the eggs have set the sauce is bubbling. Serve warm with toast.

Find more egg recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • Dorian Nel
    June 8, 2020

    This was something different for breakfast and I really enjoyed it