Pesto beans baked eggs

A green, glorious, herby one-pan meal that’s ready in under 15 minutes

Episode 5 of my 20 meals in 20 minutes series and we’ve got a green, glorious super speedy recipe - this one is ready in well under 20 minutes - more like 10 minutes.

The hero ingredients are green pesto, cannellini beans, frozen peas/broad beans, eggs and feta. It’s fresh, green, high in protein and fibre and so tasty.

There’s no chopping involved either (well, apart from halving the lemon). Win win.

I used a mix of frozen peas and broad beans, but you can use one or the other if you don’t have both.

As well as a quick dinner, this would also make a great weekend breakfast or brunch served with toast, or make for a quick working from home lunch.

You’ll need (serves 2):

• 1 tin of cannellini beans (or try butter beans or chickpeas)

• 2 heaped tbsp green pesto

• 80g (roughly a handful) frozen peas

• 80g (roughly a handful) frozen broad beans

• 4 eggs

• 60g feta cheese

• Parsley, to garnish

• 1/2 lemon

Add the beans (and their liquid) to a large frying pan that has a lid with the pesto, frozen peas and broad beans. Season with salt and pepper. Cook on a medium heat until 5 minutes or so.

Break in the eggs, cover with the lid and cook for a further 5 minutes, until the eggs are cooked through.

Finish by crumbling over the feta, sprinkling over the parsley and squeezing over the lemon. Serve and dig in.