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GET IT NOWBored with eating eggs the same ways over and over? My pesto eggs are the perfect way to switch it up! Frying eggs in pesto has been a trend floating around on TikTok lately, but I took it up a notch by adding tomatoes to mine. My mom used to always fry eggs with tomatoes as a kid, and if you haven’t tried it before, you might be surprised at how much they change the picture. They’re. So. Good. Make this recipe with me and see!
Why You Need My Pesto Eggs Recipe
- Nutty, herby flavor with runny yolks and delicate whites – Pesto and eggs go together surprisingly well, and my method cooks your eggs perfectly. But my spin of adding juicy tomatoes really makes it special. If you like my shakshuka, you’ll enjoy this dish, too. (This is also me trying not to let go of summer, lol.)
- 3 simple ingredients – Plus salt and pepper. And this easy recipe takes just 10 minutes from start to finish, so you have time to throw it together even on busy days.
- Versatile and healthy – My pesto eggs are great for breakfast, brunch, or even a light breakfast-for-dinner situation. Plus, they’re packed with protein and healthy fats.
Ingredients & Substitutions
Here I explain the best ingredients for my pesto and eggs recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Basil Pesto – You can totally use store-bought pestos, but I make my own homemade pesto so I know exactly what’s in it. If you want to make it from scratch, you can whip it up quickly in a food processor, using fresh basil, pine nuts, parmesan cheese, olive oil, and garlic cloves.
- Tomatoes – I just diced up a medium Roma tomato, but you could use cherry tomatoes, grape tomatoes, or even a diced beefsteak tomato. You can even throw in sun-dried tomatoes for a more intense flavor.
- Eggs – The star of the show! I recommend pulling them out of the fridge 15-20 minutes before you start cooking, so they cook more evenly.
- Sea Salt & Black Pepper – Feel free to add a pinch of crushed chili flakes if you like some heat.
- Fresh Basil – I like to garnish with fresh basil, but parsley is also great.
How To Make Pesto Eggs
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Warm the pesto. Spread a thin layer of the pesto in the bottom of a large skillet and warm over medium heat, until it sizzles a little.
- Cook the tomatoes. Add the tomatoes in a single layer and cook without moving, until soft. Smash the tomatoes down a bit with a spatula, to release some of their juices.
- Cook the eggs. Reduce to low heat and crack the eggs into the skillet. Cover the pan with a lid and cook until the egg whites are set.
- Enjoy. Season with salt and pepper to your taste. (You don’t need much, since the pesto is salty!) I like to garnish with extra fresh basil ribbons or leaves, and fresh cracked pepper.
My Recipe Tips
- I recommend a 12 inch cast iron skillet to fit all 4 eggs. Some people don’t like cast iron for cooking eggs and nonstick is definitely fine, but with the pesto I don’t have any issues with sticking — and I love the even heating. You can probably make it work with a 10-inch skillet, too, but they’ll be more crowded.
- You can adjust the amount of pesto. My recommended ratio is 2 tablespoons of pesto per egg, but you can cut that in half if you want to lighten it up.
- Cut the tomatoes small, so that they soften fast. I prefer to remove the seeds, but you can leave them in if you want the sauce to be… well, more saucy.
- Be careful not to overheat. The pesto can turn brown and bitter if the heat is too high, plus the egg whites can become rubbery, so be gentle.
- For a variation, flip the eggs or add cheese. I made the eggs sunny-side up this time, but I’ve also made this recipe by flipping like an over easy egg. The pesto eggs are not as pretty that way, but they taste amazing with the pesto enveloping the eggs on both sides. It’s also yummy to flip and then sprinkle with mozzarella, goat cheese, or feta, and let it melt.
- Wondering about storage? I usually have a separate section for this, but let’s be honest, fried eggs taste best fresh — and these only take minutes to cook. You can certainly make the pesto ahead of time, though!
Serving Ideas
You can definitely serve pesto eggs all on their own (I find them quite filling when I have two!), or you can add a little something:
- Potatoes – For a heartier meal, serve them over roasted potatoes or sweet potatoes to soak up the golden runny yolk.
- Toast – Top your favorite toasted bread (I usually go for 90-second bread to make it quick) with the pesto fried eggs. Sometimes I even add slices of avocado underneath the egg.
- Bacon – Pop some bacon in the oven, or for a lighter option, try my oven turkey bacon.
- Brunch – For a brunch-like vibe, pair these pesto eggs with a light arugula salad with a lemon vinaigrette, fresh fruit (or my fruit salad if you want to get fancy), or a yogurt bowl (try one with my coconut milk yogurt, granola, and fresh berries).
More Easy Egg Recipes
Since eggs are my favorite food, I make them in many different ways. Try some of my others next:
Pesto Eggs (10-Min Recipe)
My pesto eggs are much more flavorful than plain ones! Whip up these easy fried eggs with pesto, tomatoes, and basil in just 10 minutes.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Spread a thin layer of pesto in the bottom of a large skillet and warm over medium heat for 1-2 minutes, until it sizzles a little.
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Add the tomatoes in a single layer and cook for 2-3 minutes, without moving, until soft. Smash the tomatoes down a bit with a spatula.
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Reduce the heat to low and crack the eggs into the skillet.
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Cover the pan with a lid and cook for 2-4 minutes, or until the egg whites are set. You can cook for longer if you want the yolk firmer.
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Season with salt and pepper to taste. Serve immediately. Garnish with fresh basil ribbons or leaves if you like.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 fried egg with pesto sauce and tomatoes
- Tips: See the details in the post above! I’ve got tips for the kind of skillet to use, adjusting the pesto amount, ensuring that your eggs turn out perfectly cooked, and even a couple variations.
- Storage: Pesto eggs taste best fresh, so I don’t recommend storing or freezing them. Sorry!
Nutrition info does not include the optional extra basil for garnish.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pesto Eggs
Gratitude Moment
There are very few plants I can keep alive (lol), but basil is one of them! And for that I’m grateful, because it’s my favorite herb to cook with. Here I am back in Minnesota when I made these pesto eggs over the summer from my plant there.
Even though I’m back in Florida where — let’s be real — summer never ends, the produce does change with the seasons. And while I love foods from each season each in their own way (fall is also really great), nothing beats summer produce.
So, I’m trying to hold onto summer for just a little longer. If you’re doing the same, or if you’re seeing this at other times of year but have a jar of pesto in your fridge or a homemade stash in your freezer, I hope you’ll make these pesto eggs with me. You won’t regret it!
4 Comments
Maria Rubio
0Great tasting and amazing healthy breakfast that I and my son love to eat
Maya | Wholesome Yum
0Thank you, Maria! I’m so happy you both enjoyed it.
Mary Chevalier
0Thanks, a nice change for eggs.Was not sure if the MR would like them ,but he did.Will make them again.
Maya | Wholesome Yum
0Thank you, Mary! I’m glad you both liked them!