4 Servings
Prep Time:15 min Total Time:30 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light BlockFeeling experimental?
Method
1
Heat oven to 180 °C fan forced.
2
Heat a medium frypan over high heat. Add oil, onion and garlic and cook for a few minutes until softened.
3
Add the tinned tomatoes and cook for 10 minutes until reduced and thickened. Pour into a 29 cm pie dish.
4
Make four indents in the sauce, gently break eggs and place in the sauce. Add the cherry tomatoes on the vine and scatter over the basil.
5
Break half the block of the PHILADELPHIA into bite size pieces and scatter over the dish. Reserve the remaining PHILADELPHIA to serve.
6
Season with salt and pepper and place in oven to bake for 15 minutes or until whites are just set and yolks are still runny.
7
Meanwhile mix the remaining PHILADELPHIA with pesto until combined.
8
Remove the baked eggs from the oven, scatter with fresh basil leaves and serve immediately with toasted baguette and PHILADELPHIA pesto.
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