Zutaten für Baked Eggs With Basil Red Kidney Beans Pesto And Chilli
- 1/2 medium onion
- 2 cloves minced garlic
- 1/2 cup pitted Kalamata olives
- 1/4 cup oil-packed sun-dried tomatoes
- 1 (15-ounce) can red kidney beans
- Cannellini Beans
- 1 (14.5-ounce) can crushed tomatoes
- 1/4 cup pasta sauce
- 1/4 cup basil pesto
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped fresh basil
- 1 cup cherry tomatoes
- 4 large eggs
- 1 tbsp olive oil
- 4 oz cooked sausage or chorizo
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Zubereitung von Baked Eggs With Basil Red Kidney Beans Pesto And Chilli
- Finely chop 1/2 medium onion. Sauté in 1 tbsp olive oil for 3-5 minutes until softened. Add 2 cloves minced garlic and cook for 2 minutes more.
- Add 1/2 cup pitted Kalamata olives (halved) and 1/4 cup oil-packed sun-dried tomatoes (chopped) and cook, stirring, for 3-4 minutes.
- Stir in 1 (15-ounce) can red kidney beans (drained and rinsed) and cook for 5 minutes.
- Add 1 (14.5-ounce) can crushed tomatoes, 1/4 cup pasta sauce, 1/4 cup basil pesto, 1/2 teaspoon red pepper flakes (or more, to taste), and 1/4 cup chopped fresh basil.
- Pour the mixture into an oven-safe dish. Gently push 1 cup cherry tomatoes into the sauce. Bake at 180°C (350°F) for 30 minutes.
- Remove from oven. Make indentations in the sauce using the back of a spoon. Crack 4 large eggs into the indentations.
- Return to the oven and bake until the egg whites are set but the yolks are still runny, about 10-15 minutes.
- Serve immediately with toasted Turkish bread, drizzled with olive oil and grated Italian Parmesan cheese (optional).
- Add cooked sausage or chorizo (about 4 oz, sliced) to the sauce in step 4 for extra protein.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
73g
Fat
21g
Carbs
23g
