RED PESTO EGGS!!!

In a food processor, add the sun dried tomato, almonds, garlic, parmesan cheese, fresh basil, salt, and olive oil, and mix.

Add the water and continue mixing until creamy and well combined.

Heat 1 tbsp of olive oil in a large pan over medium heat.

Place the eggs in the pan and cook until no visible liquid egg remains.

Place the pesto just over the egg whites, cover, and allow the pesto to warm up.

When the pesto starts to melt, spread it evenly using a spoon, but just over the whites.

Cover again and cook until the whites are completely set and the yolks begin to thicken.

Sprinkle with salt and pepper, and fresh chopped basil before serving.

Equipment Needed

Spice Level:

Dietary

Allergens