Red Tomato and Basil Pesto Eggs

The Last Bite
by The Last Bite
1 Serving
20 min

Hope you are having an eggg-cellent day! 🥚


Living my best life out in the mountains, so I want to share what I eat out here to fuel myself for all the outdoor activities.


For todays mountain munch, I’ve made, red tomato and basil pesto eggs 🍳


This protein packed meal with 4 of your 5 a day inside is the perfect fuel for any activities. Whether it’s work or days off this brekko will keep your full for longer.


A perfect vegetarian meal which you could also have for dinner! Feel free to also swap up the red pesto for green if you prefer it! Both work perfectly with the eggs so it’s entirely up to your own preference.

Stay tuned for more mountain munch.


Also be sure to check out my Instagram @the.last.bite.food.blog


Red Tomato and Basil Pesto Eggs
Recipe details
  • 1  Serving
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients

  • What you’ll need..
  • - 1/4 red onion
  • - 1/4 red pepper
  • - 1 Roma/green tomato
  • - 2 mushrooms
  • - 2 eggs
  • - 1 desert spoon of red pesto
  • - strip of feta
  • - toast to serve
Instructions

Finely chop your onion and pepper and soften in a frying pan for a few minutes.
Slice your mushrooms and chop your tomato into cubes.
Now add to the pan and cook for a few more minutes.
Next add in your pesto and cook for another minute.
Make a hole in your mixture and crack in your eggs.
Lower the heat, and add a lid, let the eggs cook until solid.
Crumble your feta on top, serve on your toast and enjoy! 🍳
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