Pesto Eggs Recipe with Tomatoes and Mozzarella
Pesto eggs are eggs gently cooked in basil pesto over low heat.Top toast with fresh tomato, mozzarella, pesto, and cooked eggs.This easy Mediterranean-inspired breakfast is ready in about 10 minutes.
Ingredients
- 1/3 to 1/2 cup basil pesto homemade or store-bought
- 2 large eggs
- 2 to 3 ounces fresh mozzarella cheese sliced
- 1 vine-ripened tomato sliced
- Red pepper flakes or Aleppo pepper to taste
- Salt to taste
- Black pepper to taste
- 2 pieces toasted bread optional
Instructions
- Place a medium nonstick skillet over low heat. Add the basil pesto and warm it gently until it begins to shimmer and lightly bubble.
- Crack the eggs directly into the warm pesto, leaving a little space between them.
- Cover the skillet and cook over low heat for about 2 minutes, or until the egg whites are set while the yolks remain soft and runny. For firmer yolks, cook for another minute or two.
- Season the eggs lightly with salt, black pepper, and red pepper flakes or Aleppo pepper.
- If using toast, spoon a small amount of warm pesto over each slice. Arrange the tomato and fresh mozzarella slices on top.
- Carefully slide the eggs onto the prepared toast and spoon the remaining pesto over the top.
- Serve this Pesto Eggs Recipe immediately while the eggs are warm and the mozzarella is creamy.
Notes
Homemade basil pesto provides especially fresh flavor, but a good-quality store-bought pesto makes this breakfast even quicker.
Cherry tomatoes can replace the vine-ripened tomato. Burrata can also be used instead of fresh mozzarella for an extra-creamy variation.
For a heartier Mediterranean breakfast, serve the eggs with toasted bread, cucumbers, olives, fresh fruit, or a simple tomato salad.