Stuffed Peppers with Baked Eggs & Tomato Pesto Recipe | Sacla'
4 mixed peppers, halved and seeds removed, keeping the stalks intact Drizzle of olive oil Sea salt & freshly ground black pepper to taste 220g bag baby spinach,
Ingredients
- 4 mixed peppers, halved and seeds removed, keeping the stalks intact
- Drizzle of olive oil
- Sea salt & freshly ground black pepper to taste
- 220g bag baby spinach, wilted
- 2 tbsp. Sacla’ Sun-Dried Tomato Pesto or 1 Sun-Dried Tomato Pesto Pot
- 8 Happy Eggs
- Drizzle of extra virgin olive oil for serving
- Basil leaves for garnish
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