Baked Eggs with Pesto and Cheese

Delicious and easy baked eggs with pesto and cheese for those mornings when you fancy a hot and savory breakfast. Gluten-free and low-carb.


- Oil - Onion - Tomatoes - Pesto

Preheat the oven to 375 F. Heat the oil in a large skillet. Saute the onion until softened. Pour in the crushed tomatoes. Stir everything then turn off the heat.


Distribute the pesto all over the tomato sauce adding about 1-2 teaspoons per egg. I simply drop a teaspoon of pesto and I do not spread it around.


Sprinkle the cheese all over. You can use thin cheese strips or shredded cheese. Season with a little salt and pepper.


Baked for about 12-15 minutes or until eggs are set to your liking. Serve immediately sprinkling freshly chopped parsley all over, if desired.


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