Pesto eggs are the perfect quick and easy brunch, lunch, or dinner! Here, I've elevated the recipe slightly with the addition of sweet cherry tomatoes and fresh chopped spinach, as well as a sprinkle of feta cheese and fresh basil. This recipe is ready in under 15 minutes and excellent served with toasted ciabatta to mop everything up.

For this recipe, I used the homemade chickpea pesto I had leftover from my chickpea pesto pasta recipe - adding chickpeas gives this recipe an added boost of nutrients! However, you could also use a regular basil pesto, homemade or store-bought as an alternative.

For more pesto recipes, make sure you've taken a lot at these dreamy pesto crushed potatoes, or this simple zucchini pesto pasta recipe.

Viral Pesto Eggs

Pesto eggs went viral a couple of years ago now, and it seemed like everyone and their mother were trying this delicious recipe! Sometimes, recipes go viral for good reason - and these pesto eggs are insanely delicious and easy to make.

For the simplest version of this recipe, you can literally just add your pesto to a frying pan, crack some eggs on top, season, and serve on toast! 

Ingredient Notes

• Eggs: My go-to egg brand is the St Ewe Free Range eggs - the yolks are always so gorgeous and orange!
  
• Cherry Tomatoes: Some halved cherry tomatoes is perfect for a light summer meal, and adds a lovely touch of sweetness to the pesto.
  
• Spinach: I also added chopped fresh spinach to this recipe for added nutrients and greens. Add a cup or more - as you know, spinach likes to disappear into nothing once wilted!
  
• Pesto: In this recipe, I used leftover chickpea pesto from my chickpea pesto pasta recipe. If you don't have that to hand, use a store-bought pesto or make your own from scratch in five minutes!
  
• Seasoning: I simply added salt and pepper to this recipe. A sprinkle of red pepper flakes at the end is also lovely.
  
• Toppings: Optional but recommended, I scatter over some crumbled feta and fresh basil just before serving. Feta and pesto on eggs are an amazing combination!

Serving

I love this recipe served with toasted ciabatta or even garlic bread - using the bread to dip into the pan and scoop up the pesto, tomatoes, and eggs all in one bite.

You could also serve the eggs over toasted bread as an alternative.

To bulk this meal out, consider serving it with a side of crispy roast potatoes and a side salad.

Storing

This recipe is best served immediately, as fried eggs don't reheat that well. You could store any leftovers in the fridge for a day or two though, reheating gently on the stove. I've not tested this though.

FAQs

Why has everything stuck to the bottom of the pan?

If your pesto or eggs have stuck to the bottom of the pan, you may not be using enough oil to grease your pan. Use a spatula to gently try to salvage the meal!

Is this recipe spicy?

No, these pesto eggs aren't spicy - unless you add red pepper flakes at the end!