Prep + 10 min cooking
All Year, Winter

Stop! You neeeed to try these Capsicum Pesto Eggs!

Loaded with veg, flavour and spice, this brekky pleaser will become your go-to for every meal- don’t say we didn’t warn you! Can handle some spice? Customise this Cap’ recipe to your spice spectrum!


Photo: MelbourneFoodNerd





  • Char capsicums until black (approximately 30 minutes) on the stove/grill. You can also do this on a barbecue. 
  • Once charred, cover capsicums with plastic wrap on a plate and leave for 30 minutes. Peel skin and remove seeds
  • Add the capsicum into a food processor with the garlic, basil, chilli (to taste) and a splash of olive oil. Season and blitz for 20 seconds.
  • Add whole cashews and grated parmesan to taste, blitz again for another 20 seconds
  • Add pesto to a hot pan, lower heat and crack eggs in
  • Toast your bread and add your smashed avocado (season with lemon juice and salt/pepper)
  • Put pesto eggs onto the bread and garnish with fresh parsley and lemon juice 


  • This will make extra pesto that you can keep in the fridge and enjoy with fresh fruit or to make the recipe again!
  • You definitely will want to have some more lying around so you can make the pesto in advance!– @Melbournefoodnerd

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