Pesto Eggs with Chili Oil

If you’re a fan of pesto and eggs, then pesto eggs are going to change your life. They are so simple and easy to make, but pack so much flavour. A great vegetarian meal option for both breakfast and quick weeknight dinners. Savoury pesto eggs finished off with a drizzle of chili oil are perfection. You can easily use a pre-made chili oil but I prefer to make my own quick and easy ‘cheater’ chili oil with a high quality olive oil to get all the benefits of the olive oil as store bought chili oils are typically made with low quality oils.

Instructions

1. 1

   Add pesto to a large non-stick skillet or frying pan and heat over medium-low.

2. 2

   When the pan is hot crack the eggs into the pesto.

3. 3

   Let the eggs cook slowly to your desired doneness – sunny side up or over easy works! Note: keep the heat low to prevent the pesto from burning.

4. 4

   Prepare chili oil (optional): add olive oil, dried peppers and salt to a small pot and heat over medium-low heat, stirring frequently, for 5 minutes. Do not allow oil to smoke, if it smokes remove from heat and reduce temperature. Remove from heat and cool. Store leftovers in a bottle or jar in the fridge for up to one month. Stir before using. You can strain oil before storing if you prefer.

5. 5

   5. Serve pesto eggs on toasted sprouted or sourdough bread or a bed of arugula. Drizzle with chili oil. Best served fresh.