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Tomato Pesto Eggs 🍳❤️ Something pretty magical happens when you fry eggs in heavy cream because it caramelizes into perfection! Also, I am well aware that the pesto rosso isn’t done in a traditional way! I added Calabrian chiles, subbed the pecorino for parmigiano and used pine nuts + basil instead of almonds and rosemary.
If you loved this recipe, check out my Vodka Eggs!
Why You’ll Love Tomato Pesto Eggs
These eggs are SO good. These are rich, flavorful and a tad spicy from the calabrian chiles. They are bit sweet from the sun-dried tomatoes but the flavor is truly unreal. They are super easy to make, and you will be taking breakfast to the next level!
How To Prepare Tomato Pesto Eggs
🍅 First, separate the oil from the sun-dried tomatoes. Add in tomatoes, pine nuts, parmigiano, garlic and basil to food processor. Then, process until chunky, add in tomato oil and process again. Add salt, pepper and more olive oil to taste.
🍳 Secondly, bring the heavy cream to a simmer, add in the pesto and return to the stove on medium high. Once the edges start caramelizing slightly add in the eggs.
🔥 Then, cook eggs on medium for 2 minutes, cover and cook another 2 minutes or so until set.
❤️ Lastly, serve with more pesto, basil and black pepper.
Substitutions and Variations
- You can use any cheese of your choice such as pecorinon instead of Parmigiano.
- Herbs are always very easy to swap for your favorites or which ever ones you have on hand.
- You can swap the pine nuts for almonds.
Chef Nadia’s Tip
Make sure you let the cream caramelize.
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Common Questions
Yes of course! You can use any cheese of your choice.
You can use almonds instead of pine nuts.
Tomato Pesto Eggs
Ingredients
- 5-6 eggs
- 1/4 cup heavy cream, plus 1 tbsp
- 1/4 cup pesto rosso , and more for topping
Pesto Rosso
- 7 oz sun-dried tomatoes packed in olive oil, we need the tomatoes and the oil
- 1/3 cup pine nuts, toasted
- 1/3 cup parmigiano reggiano
- 10 basil leaves
- 1-2 garlic cloves
- 1 tbsp calabrian chiles
- Olive oil, to taste. I used about 1/4 cup aside from the tomato oil
- Salt and pepper, to taste
Instructions
- First, separate the oil from the sun-dried tomatoes. Add in tomatoes, pine nuts, parmigiano, garlic and basil to food processor. Then, process until chunky, add in tomato oil and process again. Add salt, pepper and more olive oil to taste.
- Secondly, bring the heavy cream to a simmer, add in the pesto and return to the stove on medium high. Once the edges start caramelizing slightly add in the eggs.
- Then, cook eggs on medium for 2 minutes, cover and cook another 2 minutes or so until set.
- Lastly, serve with more pesto, basil and black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
