Easy Pesto Eggs with Tomato and Mozzarella
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sunny-side-up eggs fried in basil pesto and served on toasted bread with fresh mozzarella and tomatoes. A quick, Mediterranean-inspired breakfast with vibrant flavors and creamy, runny yolks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/3 to 1/2 cup basil pesto,
- 2 eggs
- 2 to 3 ounces fresh mozzarella cheese, (sliced)
- 1 vine ripe tomato, (sliced )
- red pepper flakes, (or Aleppo pepper)
- 2 pieces of toasted bread, (optional )
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 736mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 241mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 736MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.