Pesto Eggs Recipe with Tomatoes and Mozzarella
Pesto Eggs with Tomatoes and Mozzarella are a quick 10-minute breakfast made with basil pesto, perfectly cooked eggs, fresh mozzarella, and juicy tomatoes.Perfect for breakfast, brunch, or a light lunch
Ingredients
- ⅓ to ½ cup basil pesto homemade or store-bought
- 2 large eggs
- 2 –3 ounces fresh mozzarella cheese sliced
- 1 vine-ripe tomato sliced
- Red pepper flakes or Aleppo pepper
- Salt to taste
- Freshly ground black pepper
- 2 slices toasted bread optional, for serving
Instructions
- Heat a medium nonstick skillet over low heat.
- Add the basil pesto and cook until it begins to shimmer and gently bubble.
- Carefully crack the eggs directly into the pesto.
- Cover the pan and cook for about 2 minutes, or until the egg whites are set while the yolks remain runny. Cook slightly longer if you prefer firmer yolks.
- Season the eggs lightly with salt, freshly ground black pepper, and red pepper flakes or Aleppo pepper.
- Spoon a little of the warm pesto onto toasted bread.
- Layer the sliced tomatoes and fresh mozzarella over the toast.
- Carefully place the pesto eggs on top.
- Spoon the remaining pesto from the skillet over the eggs.
- Serve the Pesto Eggs Recipe with Tomatoes and Mozzarella immediately while warm.
Notes
- Burrata can replace mozzarella for an extra indulgent version.
- Whole grain, sourdough, or ciabatta bread all work well.
- Add baby spinach or arugula for extra greens.
- Top with toasted pine nuts for additional crunch.
- Serve alongside fresh fruit for a complete breakfast.