Parmesan Egg Baskets

Ingredients

• Taco tortillas
  60 g

  175 kcal
• Tomato paste
  20 g

  20 kcal
• Tomato
  100 g

  20 kcal
• Champignons
  30 g

  8 kcal
• Parmesan
  15 g

  59 kcal
• Chicken egg
  100 g

  157 kcal
• Salt
  2 g

  0 kcal
• Black pepper
  2 g

  5 kcal
• Parsley
  10 g

  5 kcal
• Pesto
  15 g

  63 kcal

Preparation Steps

1. Preheat the oven to 180–200 °C.
2. Place taco tortillas in two small pans.
3. Spread with tomato sauce, add chopped tomato and chopped mushrooms.
4. Crack the eggs on top, sprinkle with parsley, oregano, salt and pepper to taste, and finally sprinkle with Parmesan. Bake for about 30 minutes until fully cooked.
5. Remove, let cool slightly and drizzle with pesto.