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.

My family loves eggs for breakfast so we often have eggs as part of our meal. I personally grew up eating a lot of eggs for breakfast as I never had a bowl of cereal growing up. It was always either rice or bread and what else is the perfect pair for either? For my family from the Philippines, it's eggs, particularly fried eggs. I guess this explains why I prefer a savory and hot breakfast over a cold and sweet one.

I recently made baked tomatoes with pesto and feta cheese and getting inspiration from that I decided to make this baked eggs. It's so simple to make with very little effort. While you need to saute some onions in the beginning, if you're not bothered with it you can skip that and simply assemble everything in the skillet and bake. I sometimes use canned crushed tomatoes when I don't have any fresh ones so it's also convenient in this regard. It's also versatile as you can add your favorite herbs tor extra flavor. Certainly, it's a great recipe for brunch.

And....if you're in a low-carb and gluten-free diet then this is perfect. In my case I enjoy this served on a bed of arugula and sprinkle a little more cheese on top. Enjoy!

Baked Eggs with Pesto and Cheese

By: Manila Spoon
May 31, 2017



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.

Ingredients

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

Instructions

1. 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.
2. 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.
3. Sprinkle the cheese all over. You can use thin cheese strips or shredded cheese. Season with a little salt and pepper.
4. Baked for about 12-15 minutes or until eggs are set to your liking. Serve immediately sprinkling freshly chopped parsley all over, if desired.

Yield: 2-4 Servings
Prep Time: 5 Minutes
Cooking Time: 15 Minutes
Total Time: 20 Minutes