Pesto Eggs With Roasted Tomatoes
on May 15, 2021, Updated Jun 22, 2024
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These pesto eggs are a simple and special scrambled eggs recipe. Before the egg mixture goes into the skillet, you warm pesto and then cook it in that wonderful herby sauce. Served on toast with roasted tomatoes, you top the eggs with Parmesan, fresh herbs and arugula for an easy anytime meal.
Table of Contents
Why You’ll Love This Recipe
It is so much more than the viral Tiktok pesto eggs. Not to brag or anything, but I have been whisking pesto into my eggs for years. As a massive pesto fan, I can’t tell you how thrilled I am to see this catch on. Simply put, pesto is the absolute best. You shouldn’t limit it to just pasta.
My version of pesto eggs involves scrambled eggs instead of fried eggs. And I can’t resist pairing them with roasted tomatoes. Served with toast and greens, this recipe makes sense for breakfast, brunch or lunch. Also, this is how I love doing eggs for dinner.
You can roast the tomatoes in advance and then make the eggs in 5 minutes. With a little planning, if you roast the tomatoes ahead of time, this turns into a super quick recipe. During peak season, I like eating tomatoes both raw and roasted, and they are wonderful with basil pesto and eggs.
The Ingredients
This is what you need:
- Pesto: If you can, I recommend homemade pesto, which is easy to make in a food processor. My second choice is store-bought pesto that you can find 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 fast and easy meals like this one.
- Tomatoes: I like a rainbow of grape tomatoes and cherry tomatoes in different colors. 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 extra virgin 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 plus red pepper flakes, salt and pepper.
- Arugula: This peppery lettuce is always my preference for finishing dishes with a sprinkle of leafy greens. You can also add torn fresh basil.
- Chives are an herb that deserves more attention. They add a nice fresh oniony flavor.
- Parmesan: Once I have the toast assembled, I finish it with thin shavings of Parmesan cheese. If you love cheese, you can add crumbled feta or goat cheese.
- Bread: I prefer using something crusty like sourdough bread. Whole-wheat is another good option.
Variation: Avocado Toast
You can spread mashed avocado on the toast before adding the eggs, tomatoes and the rest of the ingredients. This makes it more filling and adds healthy fats.
How To Make This Scrambled Pesto Eggs Recipe
Preheat the oven to 400 degrees F
1. Roast the tomatoes. First, toss the tomatoes in olive oil, salt and pepper. Then arrange them cut-side up in a single layer. Give the tomatoes about 30 minutes to roast. They should turn out wrinkled, but still be juicy in the middle.
2. Whisk the eggs with salt and pepper. Make sure the yolks are fully combined with the whites.
3. Warm the pesto in a non-stick skillet over medium low heat.
4. Pour in the eggs when the pesto starts to sizzle.
5. Use a spatula to gently move around the eggs as they cook. This helps them cook evenly and turn into fluffy curds.
6. Pull the skillet off the heat when the eggs are on the soft side because they will finish cooking in the pan.
7. Assemble the toasts. Drizzle the bread with olive oil. Then spoon on the eggs. After that, top them with roasted tomatoes, arugula, Parmesan, chives, everything bagel seasoning and red pepper flakes.
Serving
You can serve pesto eggs with a simple salad to really turn it into a meal. Try this classic house salad or a basic arugula salad with lemon vinaigrette.
Recipe Tips
Roast the tomatoes in advance. As mentioned, if you have the tomatoes ready, then you can make this quick recipe in minutes. Store them in the refrigerator. You can let them sit out at room temperature to lose their chill or add the tomatoes as you cook the eggs when they start to form curds.
Scramble the eggs in a non-stick frying pan. Then you won’t risk the pesto or the eggs getting stuck on the skillet.
Pesto eggs are best when you eat them fresh. This is not a recipe that’s good for leftovers.
If you want the recipe to be gluten-free, then use gluten-free bread. You can also just skip the toast all together.
More Egg Recipes
Mini Roasted Broccoli Onion Frittatas
Spinach Feta Egg White Bites
Mushroom Pepper Feta Crustless Quiche
Tomato Kale Pesto Frittata
Black Bean Roasted Pepper Frittata
Mushroom Tomato Frittata
Roasted Vegetable Egg White Frittata
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
