"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."
Rustic Italian Eggs with Spicy Pesto Tomato Sauce
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
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 pepper, to taste
- 1/4 cup pine nuts
ingredients
For the spicy tomato sauce
- 3 tablespoons olive oil, plus more for brushing
- 2 1/2 cups Tuttorosso Tomato Sauce
- 1 teaspoon red pepper flakes, optional
- 4 large eggs
- 1/2 cup grated parmesan
- Kosher salt and freshly ground pepper, to taste
- sourdough bread, for serving
Method
To make the pesto
Step 1
In a food processor, add pesto ingredients and blend. Adjust seasoning to taste and set aside until ready to use.
To make the the spicy tomato sauce
Step 1
Heat olive oil in a skillet. Add Tuttorosso Tomato Sauce and red pepper flakes. Stir and cook until heated through about 8 minutes.
Step 2
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 min on medium heat.
Step 3
Brush sourdough bread with olive oil cook 2-3 minutes per side on medium heat. Set aside.
Step 4
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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