Pesto Chicken & Eggs in Tomato Sauce

Mummy’s Fast & Easy

Happy Friday!

Have you ever wondered what to cook, without having lots of ingredients and time?
It often happens to me and I’m sure to most of you.
My strategy is to use whatever’s left in the fridge, plus lots of imagination and improvisation.

So the recipe I’m sharing today is one of these ‘clear your fridge’ recipes.:)
It was the first time I made it yesterday but it turned out really good so that’s why I’m posting it in my blog.

I had chicken, some old pesto, eggs(which I always have) and tinned tomatoes. 
And this is what happened – Pesto Chicken & Eggs Bake in Tomato Sauce. 
It was tasty, especially tasty with a good bread to dip in the tomato sauce.:)

Here’s what you need.

Mummy’s Fast & Easy

  • 4 chicken breasts, cut in halves
  • 1 tin chopped tomatoes (about 400g/1lb)
  • 3tbsp green pesto
  • 5-6 eggs
  • 3 garlic cloves, peeled
  • 2tbsp olive oil
  • 1tbsp brown sugar
  • salt
Mummy’s Fast & Easy

  1. Preheat the oven to 200°C/394°F.
  2. In a bowl, empty the tomato tin, add the sugar olive oil and a bit of salt. Mix well.
  3. Pour the mixture in a greased baking tray and arrange the chicken breasts on top. 
  4. Brush the breasts with the pesto evenly. If wished, drizzle some more olive oil.
  5. Cook in the oven for about 30 minutes. Take it out and add the eggs.
  6. Bake in the oven for another 5 minutes. Remove and serve!

Tip: Serve with some roasted potatoes or a side of rice.

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