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Rustic Italian Eggs with Spicy Pesto Tomato Sauce

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Serves:
2 people
Prep Time:
10 minutes
Cook Time:
20 minutes
This is a delicious take on "eggs in purgatory" with spicy marinara sauce and a sprinkle of fresh pesto. It is the best weekend breakfast and pairs perfectly with crispy sourdough bread.  @bon_abbetit   @thefeedfeed

Ingredients

Copy Ingredients
For the Pesto
3/4 cup basil leaves
3/4 cup olive oil
2 garlic cloves
3/4 cup Parmesan cheese
Kosher salt and freshly ground black pepper to taste
1/4 cup pine nuts
For the Spicy Tomato Sauce
3 tablespoons olive oil, plus more for brushing
2 1/2 cups Tuttorosso® Tomato Sauce
1 teaspoon red pepper flakes, optional
4 large eggs
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste
sourdough bread, for serving

Instructions

To Make the Pesto
  • In a food processor, add pesto ingredients and blend. Adjust seasoning to taste and set aside until ready to use. 
To Make the Spicy Tomato Sauce
  • Heat olive oil in a skillet. Add Tuttorosso Tomato Sauce and red pepper flakes. Stir and cook until heated through, about 8 minutes. 
  • Using the back of a spoon, create 4 wells into the sauce. Crack each egg into the well. Sprinkle parmesan on top and season eggs with salt and pepper. Cover with a lid and let cook for about 12-15 minutes on medium heat. 
  • Brush sourdough bread with olive oil, cook 2-3 minutes per side on medium heat. Set aside. 
  • When eggs are done, drizzle pesto on top and more grated parmesan. Serve right in the skillet and dip bread right into the sauce. 
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