Similar to the Mexican huevos rancheros, these tomato-baked eggs have added North African flavour from fiery chilli and smoky paprika. Serve as a healthy yet filling breakfast, or easy supper.
- Deseed and thinly slice the peppers, peel and thinly slice the onions. Heat the oil in a large non-stick frying pan or saucepan, add the vegetables, stir and cook over medium heat for 5 minutes, stirring. Turn heat down, add garlic and chilli, put lid on and cook on low heat for 20 minutes or until the vegetables are soft and tinged golden.
- Add tomatoes to pan with the pesto, vinegar, paprika and seasoning, stir well and cook, uncovered, for 10 minutes. Transfer mixture to a large shallow ovenproof dish (or four individual dishes). Make eight 'wells' in the mixture and break an egg into each one. Bake in the centre of the oven at 190°C for 10 minutes. Sprinkle with a little black pepper and smoked paprika.
- Try serving each portion with 1 x 25g slice crusty wholemeal bread - adds 70 calories.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.