Step 1

Heat a medium nonstick skillet over medium heat. Add the pesto and allow it to spread and cook until fragrant, about 1 minute.

Step 2

Crack an egg into a small bowl and carefully add it to the skillet on top of the pesto. Repeat with the other egg and add it on the other side of the skillet.

Step 3

Cover with a tight-fitting lid and cook uninterrupted until the whites are set and the yolks are set to your liking, about 2 to 4 minutes.

Step 4

Spread the ricotta cheese between the two slices of sourdough bread. Slide the eggs from the skillet onto the toast. Season with crushed red pepper and enjoy immediately.