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Sundried Tomato Pesto Eggs

Ready in 10 minutes
Prep 5 minutes
Cook 5 minutes
4
SERVINGS
METRIC
IMPERIAL

  • 125 ml sundried tomato pesto
  • 2 ml roasted garlic paste
  • 4 eggs
  • 4 slices focaccia bread, toasted
  • 30 ml freshly grated Romano cheese
  • 60 ml basil, chiffonade
  • 15 ml honey
  • pepper to taste
This simple twist on traditional fried eggs gives a deep flavour burst from sundried tomatoes, earthy Romano cheese and a touch of honey.

Instructions

Heat a large non-stick skillet over medium heat. Add pesto and garlic, spreading to an even layer. Add eggs into skillet and reduce heat to medium-low. Let fry, uncovered, for 2 to 3 minutes or until egg whites have set.

Serve eggs on toasted focaccia. Sprinkle with Romano cheese and basil, drizzle with honey and add pepper, to taste.

Tips
  • What variation can you try with olive tapenade and pine nuts?
  • What alternatives can you use instead of focaccia?
  • How do you chiffonade basil?
Nutritional Facts
  • Amount Per Serving
    320 Calories
  • Total Fat
    18 g
  • Sodium
    690 mg
  • Carbohydrates
    27 g
  • Fibre
    2 g
  • Sugars
    7 g
  • Protein
    14 g

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