Rustic Italian Eggs with Spicy Pesto Tomato Sauce

10 minutes Prep Time
20 minutes Cook Time
2 Servings

This is a delicious take on “eggs in purgatory” with spicy marinara sauce and a sprinkle of fresh pesto. It is the best weekend breakfast and pairs perfectly with crispy sourdough bread.  @bon_abbetit   @thefeedfeed

Ingredients

  • For the Pesto
  • 3/4 cup basil leaves
  • 3/4 cup olive oil
  • 2 garlic cloves
  • 3/4 cup Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup pine nuts
  • For the Spicy Tomato Sauce
  • 3 tablespoons olive oil, plus more for brushing
  • 1 (28 ounce) Tuttorosso® Tomato Sauce
  • 1 teaspoon red pepper flakes, optional
  • 4 large eggs
  • 1/2 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • sourdough bread, for serving

Instructions

To Make the Pesto:

Step one

In a food processor, add pesto ingredients and blend. Adjust seasoning to taste and set aside until ready to use. 

To Make the Spicy Tomato Sauce

Step one

Heat olive oil in a skillet. Add 2 1/2 cups of Tuttorosso Tomato Sauce and red pepper flakes. Stir and cook until heated through, about 8 minutes. 

Step two

Using the back of a spoon, create 4 wells into the sauce. Crack each egg into the well. Sprinkle parmesan on top and season eggs with salt and pepper. Cover with a lid and let cook for about 12-15 minutes on medium heat. 

Step three

Brush sourdough bread with olive oil, cook 2-3 minutes per side on medium heat. Set aside. 

Step four

When eggs are done, drizzle pesto on top and more grated parmesan. Serve right in the skillet and dip bread right into the sauce. 

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