Italian-style baked eggs

Ready in: 25 minutes
Serves: 2

Ingredients:
- Extra virgin olive oil spray
- 1 aubergine, diced into 2cm cubes
- ½ red onion, finely chopped
- 1 clove garlic, crushed
- 2 tbsp green pesto
- 400g can chopped Italian tomatoes in tomato juice
- 400g can cannellini beans, drained and rinsed
- 4 medium eggs
- 2 tbsp grated Parmesan cheese
- Handful basil leaves

Method:

1. Spray a non-stick frying pan with a little oil and sit over a high heat. Fry the aubergine for 4-5 minutes, stirring, until golden and slightly softened. Stir in the onion, garlic, 1 tbsp pesto, tomatoes and beans; season and simmer for 8-10 minutes.

2. Make 4 indents in the mixture and crack an egg into each one. Cover and cook for about 5 minutes, or
until the eggs are set to your liking. Drizzle over the remaining pesto and scatter with Parmesan and basil.

Per serving: 490 calories, 31.4g protein, 44.7g carbohydrates, 12.6g sugar, 20.3g fat (5.9g saturated), 19.3g fibre, 0.70g salt.