The perfect quick brunch. Very pestoey. Very wholesome.
Dollop on some extra Sacla’ pesto at the end for that extra hit of pestoey goodness.
Cooking Time (includes preparation time): 30 Minutes
1 Sweet Potato - £0.35
12 New Potatoes - £0.99
8 Eggs - £2.25
1 Jar of Sacla’ Classic Basil Pesto - £2.50
1 Bunch of Parsley - £0.70
1 Brown Onion - £0.16
1 Lemon - £0.35
Total Cost – £7.30 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Slice new potatoes and sweet potato into discs.
Get some water on the heat. Once bubbling, add potatoes. Parboil for 4 minutes. Drain potatoes.
Add a splash of olive oil to a wide frying pan. Add 1 finely chopped onion. Fry until soft. Add potatoes and fry until they start to brown. Add 4 heaped teaspoons of Sacla’ pesto. Stir it in. Add a large handful of chopped parsley and the juice of a lemon. Stir it in and season with pepper.
Make 8 little dips in the potatoes. Add the eggs to the holes. Turn the heat to low and cover the pan with a lid for 8-10 minutes until the eggs are cooked through.
Add some chopped parsley to the top of the eggs, serve it up and tuck in!