Easy Pesto Eggs with Tomato and Mozzarella

Name: Easy Pesto Eggs with Tomato and Mozzarella
Prep time: 5 min
Cook time: 5 min
Ingredients: 1/3 to 1/2 cup basil pesto,; 2 eggs; 2 to 3 ounces fresh mozzarella cheese, (sliced); 1 vine ripe tomato, (sliced ); red pepper flakes, (or Aleppo pepper); 2 pieces of toasted bread, (optional )

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(12)

www.themediterraneandish.com

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Prep Time: 5 minutes

Cook Time: 5 minutes

Servings: 2

Author : Suzy Karadsheh

eggs and toast mediterranean diet breakfast pesto eggs

Easy Pesto Eggs with Tomato and Mozzarella

Ingredients

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1/3 to 1/2 cup basil pesto,2 eggs2 to 3 ounces fresh mozzarella cheese, (sliced)1 vine ripe tomato, (sliced)red pepper flakes, (or Aleppo pepper)2 pieces of toasted bread, (optional)

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Instructions

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Step 1

In a medium nonstick pan, heat the pesto over low heat until slightly bubbling (shimmering).

Step 2

Crack the eggs and add them to the pesto. Cover and cook over low heat for about 2 minutes or until the egg whites set but they yolks remain runny. (If you like your egg yolks harder, give them a little more time). Season the eggs with a small pinch of salt, pepper, and red pepper flakes (or Aleppo pepper).

Step 3

Spoon a bit of the pesto from the pan over your toast. Arrange tomato and mozzarella slices on the toast, then slide the eggs and remaining pesto on top.