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Pesto Eggs with Roasted Tomatoes with a salad

Pesto Eggs With Roasted Tomatoes

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: Serves 10 1x


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.


  • 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
  • 1 slice crusty bread, toasted
  • Olive oil
  • Baby arugula
  • Shaved Parmesan
  • Chives
  • Everything bagel seasoning
  • Red pepper flakes


  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. 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.
  3. Whisk the eggs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.
  4. 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.
  5. 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.


The recipe makes enough roasted tomatoes for 4 servings of eggs on toast.

The roasted tomatoes can be made in advance. Store them in an airtight container in the fridge. To reheat, add the tomatoes as you cook the eggs when they start to form curds.