Pesto Eggs: How to Make the Viral Recipe

I love eggs which is why breakfast is one of my favorite meals of the day, so you know I had to try the pesto eggs recipe that is circulating the internet these days. Pesto eggs is a super simple recipe that just fries up some eggs in pesto and tops it off with a few diced tomatoes and maybe some parmesan cheese. Serve with a side of toast and you got yourself a simple and delicious breakfast, despite the fact that eggs are a status symbol nowadays.

But if you think about it, cooking eggs in pesto is actually a great idea. Pesto has a high fat content so the eggs won’t stick and the acidity in the pesto combined with the earthiness of the basil make the perfect accompaniment to the eggs. So, if you haven’t tried this recipe yet, this is your sign to jump on the trend and try my version below.

This recipe is for 2 eggs, which I would say is one serving, but double this as needed.

Ingredients:

2 eggs

2 tablespoons of prepared pesto

1 tablespoon of shredded parmesan

1 tablespoon of diced tomatoes

Salt, pepper, and chili flakes to taste

Instructions:

1. In a nonstick frying pan over medium high heat, add the pesto to the middle of the pan and allow to heat up for a minute or two until it just starts to bubble.
2. Crack the eggs into the pesto and then season with salt and pepper and chili flakes if desired. Add a tablespoon of water and cover for about 3 minutes or until the eggs are set.
3. Transfer the eggs to a plate and top with parmesan cheese and tomatoes. Serve with toast if desired.

If you like this, be sure to try nargesi (eggs and spinach recipe) or my feta eggs!