Heat the oil in a cast-iron skillet (or another oven-safe pan) over medium heat. Add the courgette, bell pepper and red onion and cook for five to six minutes or until the vegetables are just tender. Add the garlic, season with salt and pepper and continue to cook for another minute.
Remove the skillet from the heat and make small wells for the eggs in the middle of the pan. Crack the eggs into the pan and season with additional salt and pepper. Transfer to the oven and bake for 10 to 13 minutes or until the eggs are cooked to your liking
Remove the from oven and top with the pesto. Enjoy!
Leftovers - Refrigerate in an airtight container for up to three days.
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