Aubergine and Tomato Baked Eggs | Eggrecipes

Ingredients

• 1 aubergine, washed and trimmed
• 1 red pepper, deseeded and diced
• 1 red onion, sliced
• 1 clove garlic, crushed
• 30ml/2 tbsp olive oil
• 1 (400g) can chopped tomatoes
• 30ml/2 tbsp pesto sauce
• 4 large British Lion eggs
• Salt and ground black pepper
• 50g/2oz cheddar cheese, grated