Pesto Eggs with Roasted Grape Tomatoes and Avocado Chunks
Recipe Intro From kalememaybe

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Really digging this breakfast! -@kalememaybe


Prep time 5mins
Cook time 25mins
Serves or Makes: 4
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe



  • 8 eggs
  • 4 teaspoons ghee
  • 2 cups grape tomatoes
  • Olive oil, as needed
  • 2 avocados, chopped
  • 1/ 2 cup pesto


  • Step 1

    Heat the oven to 400ºF. Drizzle the tomatoes with olive oil and bake on a sheet pan for 20 minutes.

  • Step 2

    Heat the ghee in a pan on medium heat. Fry the eggs until the whites are set, about 4-5 minutes.

  • Step 3

    Divide the roasted tomatoes, avocado chunks and fried eggs into 4 bowls. Top with the pesto. (Note: this goes great with Kale Cashew Pesto!)