Pesto Eggs With Roasted Tomatoes
Serve these pesto eggs with roasted tomatoes on toast paired with mixed greens for an easy meal. You can even make the tomatoes in advance.
When it comes to being in the know, I would say I excel at pop culture in two forms—celebrities and food.
I remember the game at my baby shower was identifying the names of celebrity offspring. And of course, my competition wasn’t even close.
I have no shame that these are the worthless pieces of information that my brain seems to retain. This kind of news and reality TV are how I decompress.
With food I am always amused at what phenomenon goes viral thanks to social media.
The latest has been these TikTok pesto eggs. As a massive pesto devotee, I can’t tell you how thrilled I am to see this catch on. (Thank you for spreading the word, Amy Wilichowski.)
Simply put, pesto is the absolute best.
There is no reason to limit it to pasta. I love this herby sauce in all sorts of things.
That includes a more elaborate version of eggs like a frittata to a basic scramble.
Do I love, love, love a scramble!?
My version of pesto eggs involves scrambled eggs instead of fried eggs. And I can’t resist pairing them with roasted tomatoes.
During tomato season, I eat some version of this for dinner at least a couple nights a week for a super quick weeknight meal.
These eggs are totally appropriate for breakfast or brunch, too.
As a smoothie or granola & yogurt gal, I just find myself gravitating toward eggs for lunch or at dinnertime.
The Ingredients
This is what you need for pesto eggs with roasted tomatoes:
- Pesto: If you can, I recommend homemade basil pesto. My second choice is readymade pesto that is in the refrigerated case at the grocery. Jarred pesto will work, too, but it has a more cooked flavor.
- Eggs: My fridge is never without a carton of eggs for baking and more often for actual meals like this one.
- Tomatoes: I like a rainbow of grape and cherry tomatoes. These roasted tomatoes are another staple I keep in my refrigerator not only for eggs but for pasta, too.
- Olive oil: Before roasting, I toss the tomatoes in olive oil salt and pepper. I also drizzle the toasted bread with oil before I pile on the pesto eggs.
- Seasonings: I reach for my spice drawer go-tos: everything bagel seasoning to give the eggs a hint of garlic, red pepper flakes, salt and pepper.
- Arugula: This peppery green is always my first choice for finishing dishes with a sprinkle of leaves. You can also add torn fresh basil.
- Chives: Chives are an herb that deserves more attention. They give a nice fresh oniony flavor.
- Parmesan: Topping the eggs with shaved Parmesan cheese is a full circle moment considering pesto also has Parmesan in it.
How To Make Scrambled Pesto Eggs With Roasted Tomatoes
First, I preheat the oven to 400 degrees F and toss the tomatoes in olive oil, salt and pepper. Then I arrange the tomatoes cut-side up on a sheet pan and roast them for a half hour.
You can make the tomatoes in advance and store them in the fridge. To reheat them, I recommend adding the tomatoes as you cook the eggs when they start to form curds.
For the eggs, it is important to have the stove on medium low heat.
Swirl a tablespoon of pesto into the skillet. Once the pesto starts to sizzle, pour in the eggs. Then use a spatula to keep moving around the eggs. This helps them cook evenly and turn into fluffy curds.
Pull the skillet off the heat when the eggs are on the soft side because they will continue to cook in the pan.
Drizzle olive oil on a slice of toast. I like using something crusty like sourdough bread. Whole-wheat is another good option.
Then I spoon the eggs on the toast. After that, I top them with roasted tomatoes arugula, Parmesan, chives, everything bagel seasoning and red pepper flakes.
You can serve pesto eggs with a mixed greens salad to really turn it into a meal.
Pesto Eggs With Roasted Tomatoes
Ingredients
- For roasted tomatoes
- 1 pint grape or cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For eggs
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon pesto
- For toast
- 2 large slices crusty bread, toasted
- Olive oil
- Baby arugula
- Shaved Parmesan
- Chives
- Everything bagel seasoning
- Red pepper flakes
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a medium bowl, toss the tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange the tomatoes on the prepared sheet pan cut-side up in a single layer. Roast for 30 minutes until the tomatoes are wrinkled, but still juicy.
- Whisk the eggs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.
- Heat the pesto in a non-stick skillet over medium low heat. When the pesto starts to sizzle, pour in the eggs. Use a spatula to continually move around the eggs as they cook. They will form curds. Pull them off the heat when they are on the soft side because they will continue cooking.
- Drizzle the toast with olive oil and spoon on the eggs. Top with roasted tomatoes, arugula, Parmesan, chives, everything bagel seasoning and red pepper flakes.
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