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–+ servings

Baked Eggs with Pesto and Cheese

Manila Spoon
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.
5 from 12 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 163 kcal

Ingredients
 

  • 1 tbsp Oil
  • 1 medium Onion, chopped
  • 2-3 cups crushed or pureed Tomatoes
  • 4 tsp Store-bought or homemade Pesto, adjust to taste,
  • 4-6 Eggs
  • Cheese, adjust to taste
  • Salt and Pepper, to taste
  • Fresh Parsley, chopped

Instructions
 

  • 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. Crack the eggs one by one distributing it evenly all over the tomato mixture. It is helpful to crack the eggs beforehand and simply scoop each as you distribute them on the skillet. You can do between 4-6 eggs depending on the size of your skillet.
  • 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.

Nutrition

Calories: 163kcalCarbohydrates: 12gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 164mgSodium: 270mgPotassium: 455mgFiber: 3gSugar: 7gVitamin A: 599IUVitamin C: 13mgCalcium: 80mgIron: 2mg
Keyword Baked Eggs with Pesto and Cheese, gluten-free baked eggs with tomatoes, low-carb breakfast baked eggs, Skillet baked eggs
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