Capsicum Pesto Eggs

Method

Methods: 

• 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 

Tip:

• 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