Pesto Feta Eggs
Whole eggs cooked in a basil pesto base with feta, garlic, briny capers, and Genoa salami. Finished with lemon, cherry tomatoes, and fresh parsley, this 15-minute breakfast belongs alongside toasted sourdough.
Servings 2
Calories 489kcal
Ingredients
For the eggs
- ¼ cup basil pesto
- ½ cup crumbled feta cheese
- 2 garlic cloves, thinly sliced
- 4 eggs
- 2 tbsp capers, drained from their liquid
- ¼ cup cubed genoa salami
- Kosher salt and ground pepper
- Lemon zest
Garnishes
- 4 cherry tomatoes, quartered or diced
- Squeeze of lemon juice
- Fresh parsley leaves
Serve with
- Sourdough toast
Instructions
- Heat a medium-sized non-stick skillet or cast-iron pan over medium heat.
- When the pan is hot, add the pesto and spread the pesto out to cover the bottom of the pan.
- Quickly sprinkle the crumbled feta cheese and thinly sliced garlic cloves over the layer of pesto.
- Gently crack each egg into the pan, making sure they each have space around them for the egg whites to spread. Quickly sprinkle the capers and cubed salami in and around the eggs.
- Season the eggs with some lemon zest, kosher salt and ground pepper and cook to your liking (we like egg whites set and yolks still runny, about 4-5 minutes). Alternatively, you can cover with a lid and cook the eggs to your desired doneness.
- Remove from the heat and garnish with a squeeze of lemon juice, fresh parsley leaves and quartered or diced cherry tomatoes.
- Serve with toasted sourdough.
Notes
- We like serving this with a piece of sourdough!
- If you don't want to use salami, omit it or replace with some cubed ham or prosciutto.
- If you love this breakfast recipe, try our Simple Greek Breakfast Plate (Proïnó)
Nutrition
Serving: 2eggs | Calories: 489kcal | Carbohydrates: 14.6g | Protein: 24.1g | Fat: 37.5g | Saturated Fat: 12.8g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 418.9mg | Sodium: 1060mg | Fiber: 2.9g | Sugar: 8.1g
