Baked Eggs With Tomato & Pesto



  • 2 eggs
  • 2-3 slices of Roma tomato
  • 2-3 tbsp homemade or purchased pesto
  • Grated Parmesan cheese, plus more for serving
  • Olive oil
  • Salt and pepper, to taste
  • Crusty bread, for serving

Homemade Basil Walnut Pesto

  • 1 1/2 cups fresh basil leaves
  • 3 cloves garlic
  • 1/2 cup olive oil
  • 1/2 cup walnuts
  • 1/2 cup Parmesan cheese
  • 1/4 tsp salt


1. Heat oven to 180ºC. In a ceramic ramekin or small single-serving baking dish, crack 2 eggs. Sprinkle with salt and pepper.

2. Layer tomato slices. Top with 2 to 3 tablespoons of pesto and some grated Parmesan cheese. Drizzle with olive oil.

3. Bake in oven about 20-25 minutes, or until eggs are set but still runny. Eat with bread.


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