Ingredients
– 1 to 2 tablespoons (approximately 15 to 30 g) Basil pesto
– 2 Large eggs (approximately 100 g total)
– 1/4 tsp Salt to taste
– 1/4 tsp Freshly ground black pepper to taste
– a pinch Chili flakes (optional)
Instructions
1-Heat a non-stick skillet over medium heat and add the pesto, letting it warm and coat the pan for about 30 seconds.
2-Crack the two eggs directly into the skillet, then reduce the heat slightly and cook until the whites are set and the yolks are as you like them about 2 to 3 minutes săn for sunny-side-up.
3-Season with salt, pepper, and a pinch of chili flakes if you’re adding some spice.
4-Serve right away, perhaps on toasted bread or in a wrap for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 Try a different egg style—scramble, poach, or make a thin omelet—for variety.
🌱 Use homemade pesto for the freshest taste, but a quality jarred version works fine; just skip extra oil.
🔺 Add sundried‑tomato bits or a drizzle of balsamic glaze for extra flavor flair.
- Prep Time: 0 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan‑frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (≈ 2 eggs)
- Calories: 184 kcal
- Sugar: 1 g
- Sodium: 306 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 329 mg