Rustic Italian Eggs with Spicy Pesto Tomato Sauce


Prep time 10mins
Cook time 20mins
Serves or Makes: 2


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

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

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.