Recipe - Rustic Cheesecake With Praline Sauce

2 tablespoon Olive oil
1 lg Onion; cut or sliced up
3 lg Peppers; halved, cored and
; cut or sliced up
4 lg Eggs
1 tablespoon Fresh basil leaves
1 tablespoon Red pesto
2 lg Tomatoes; chopped
12 Black olives; pitted
Salt and black pepper

In a large frying or paella pan gently fry the onions, peppers and
courgettes until coloured and softened. Stir in the red pesto and chopped
tomatoes. Season well. Using two wooden spoons make 4 wells in the pan and
crack an egg into each. Scatter over the olives and basil and season the
eggs with black pepper.

Reduce heat and cover the pan, cook for a further 35 minutes (depending
how well cooked you like your eggs). Serve at once with garlic or crusty
bread.

DISCLAIMER(c) Copyright 1996 SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.