Directions

1. Spray baking dish with cooking spray. 

2. Add eggs to dish. Add vegetables on top. 

3. Season with cayenne pepper. 

4. Bake at 375 degrees F, for 10-15 minutes. 

5. Meanwhile, make pesto: Place basil, olive oil, parmesan, sunflower, lemon juice and lemon zest in food processor and blend until purée forms.  

6. When baked eggs are out of the oven, place a dollop of pesto in the centre. 

7. Enjoy! 

Chef’s Tips:

• Vegetables can be cut a day in advance to minimize prep time. 
• The basil pesto can be pureed the day before and can keep in the fridge for three days. 
• Kale may also be used instead of Basil. 
• Instead of cayenne pepper, chili powder, or curry powder can be used.