Pesto Eggs with Chili Oil

Name: Pesto Eggs with Chili Oil
Prep time: 1 min
Cook time: 4 min
Total time: 5 min
Yield: 1 servings
Ingredients: Large Eggs; Pesto; Extra-virgin Olive Oil; Red Pepper Flakes; Sea Salt

Recipe by Kelsey Russell-Murray

Ingredients

Time

Serves

If you’re a fan of pesto and eggs, then pesto eggs are going to change your life. They are so simple and easy to make, but pack so much flavour. A great vegetarian meal option for both breakfast and quick weeknight dinners. Savoury pesto eggs finished off with a drizzle of chili oil are perfection. You can easily use a pre-made chili oil but I prefer to make my own quick and easy ‘cheater’ chili oil with a high quality olive oil to get all the benefits of the olive oil as store bought chili oils are typically made with low quality oils.

Breakfast

Quick Meal

Ingredients

Large Eggs

3 Tbsp

Pesto

1/2 cup

Extra-virgin Olive Oil

1 1/2 Tbsp

Red Pepper Flakes

1/8 tsp

Sea Salt

Instructions

Add pesto to a large non-stick skillet or frying pan and heat over medium-low.

When the pan is hot crack the eggs into the pesto.

Let the eggs cook slowly to your desired doneness – sunny side up or over easy works! Note: keep the heat low to prevent the pesto from burning.

Prepare chili oil (optional): add olive oil, dried peppers and salt to a small pot and heat over medium-low heat, stirring frequently, for 5 minutes. Do not allow oil to smoke, if it smokes remove from heat and reduce temperature. Remove from heat and cool. Store leftovers in a bottle or jar in the fridge for up to one month. Stir before using. You can strain oil before storing if you prefer.

5. Serve pesto eggs on toasted sprouted or sourdough bread or a bed of arugula. Drizzle with chili oil. Best served fresh.