Tomato Pesto Eggs
Tomato Pesto Eggs 🍳❤️ Something pretty magical happens when you fry eggs in heavy cream because it caramelizes into perfection! Also, I’m 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.
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
Calories: 742kcal, Carbohydrates: 34g, Protein: 30g, Fat: 58g, Saturated Fat: 17g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 21g, Trans Fat: 0.04g, Cholesterol: 457mg, Sodium: 982mg, Potassium: 1919mg, Fiber: 8g, Sugar: 5g, Vitamin A: 2821IU, Vitamin C: 114mg, Calcium: 366mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.