Pesto Eggs Recipe with Tomatoes and Mozzarella
Pesto eggs are eggs gently cooked directly in basil pesto.Serve them with fresh tomatoes, mozzarella and optional toast.This easy breakfast is ready in about 10 minutes.
Ingredients
- 1/3 to 1/2 cup basil pesto homemade or store-bought
- 2 eggs
- 2 to 3 ounces fresh mozzarella cheese sliced
- 1 vine-ripe tomato sliced
- Red pepper flakes or Aleppo pepper to taste
- Salt to taste
- Black pepper to taste
To Serve
- 2 pieces toasted bread optional
Instructions
- Place a medium nonstick skillet over low heat and add the basil pesto.
- Warm the pesto gently until it begins to shimmer and lightly bubble. Avoid using high heat, as pesto can scorch quickly.
- Crack the eggs directly into the 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.
- If you prefer firmer yolks, continue cooking for another 1–2 minutes.
- Season the eggs lightly with salt, black pepper, and red pepper flakes or Aleppo pepper.
- If serving with toast, spoon a small amount of pesto from the skillet over each slice.
- Arrange the sliced tomato and mozzarella on the toast.
- Carefully slide the cooked eggs over the tomato and mozzarella.
- Spoon the remaining warm pesto over the top and serve the Pesto Eggs Recipe immediately.
Notes
Homemade basil pesto gives the freshest flavor, but good-quality store-bought pesto works well for a fast breakfast.
You can skip the bread and serve the eggs with sliced tomatoes and mozzarella on the side for a lighter meal.
Burrata can replace fresh mozzarella for a richer variation.