Pesto Parmesan Jammy Egg Bowl

Method

1. 1
   Toss the cherry tomatoes with olive oil, salt, and pepper. Roast at 200°C for 10-15 minutes until soft and jammy (or use an air fryer).
2. 2
   Prepare the pesto by combining basil, garlic, cashews, parmesan, lemon juice, and olive oil in a food processor or blender. Stream in more oil as necessary to achieve desired consistency.
3. 3
   Bring a small pan of water to a boil. Gently lower the eggs into the water and cook for 7 minutes. Drain and immediately run under cold water, then peel.
4. 4
   Spread Greek yogurt onto a plate or bowl and grate plenty of parmesan over it.
5. 5
   Spoon the warm tomatoes over the yogurt, then add the jammy eggs, rocket, pesto, and seeds.
6. 6
   Finish with a drizzle of olive oil and plenty of black pepper. Serve with a chunky slice of sourdough on the side.