Sun Dried Tomato Pesto Eggs

5 from 2 votes

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These Sun Dried Tomato Pesto Eggs are hands down one of my favorite go-to breakfasts. If you haven’t made pesto eggs yet, I don’t know what you are waiting for. They’ve been circulating online for some time, capturing the attention of food enthusiasts everywhere. But my version is perfected with creamy ricotta, which truly steals the show. The combination of velvety ricotta, bold sun-dried tomato pesto, and perfectly cooked eggs creates a blend of flavors and textures that bring the dish to a whole new level of breakfast bliss.

Why You’ll Love Sun Dried Tomato Pesto Eggs

These Sun Dried Tomato Pesto Eggs are the perfect blend of creamy ricotta, tangy pesto, and perfectly cooked eggs. Finally, pair it with your favorite bread for a simple and comforting meal that’s sure to have you adding this recipe to your ‘repeat’ box! This is seriously what breakfast (or any meal!) dreams are made of!

How to Prepare Sun-Dried Tomato Pesto Eggs

🍳 Add pesto to a cold pan and then turn the stove to medium-high and let the pesto heat up slightly, then crack two eggs into the pan.

🧂 Sprinkle salt and dry oregano on top of the eggs.

🥚 Cook for 1-2 minutes until the egg whites start to form.

🔥 Cover the pan with a lid and cook for the desired time to cook the yolk (reduce heat to medium-low). Check the yolk’s doneness by occasionally opening the lid.

🍞 Toast your favorite bread and spread fresh ricotta on top. Place the cooked egg on top of the ricotta.

🌿 Garnish with finely chopped fresh herbs. Enjoy your Sun Dried Tomato Pesto Eggs!

Nonna’s Tip 🍅

You can use any pesto you love and the Ricotta is optional, the eggs are just as good without it. 

Sun Dried Tomato Pesto Eggs

Variations and Substitutions for Sun Dried Tomato Pesto Eggs

Feel free to mix and match these variations and substitutions to create your own version of these eggs that suit your taste preferences and dietary needs! Always remember if you are changing or adding ingredients you may have to experiment and adjust quantities.

  1. Instead of sun-dried tomato pesto, use a homemade pesto such as my Basil Walnut Pesto recipe.
  2. Feel free to use a store-bought 🍅 sun-dried tomato pesto or another variety such as spinach or roasted red pepper pesto.
  3. Substitute eggs with tofu for a vegetarian option.
  4. Instead of dry oregano, try using fresh herbs like thyme, rosemary, or basil.
  5. Opt for 🍞 whole-grain bread, sourdough, or artisan bread for a more nutrient-dense meal.
  6. Alternatively, use English muffins, 🥯 bagels, or croissants instead of sliced bread.
  7. If you want a gluten-free version of Sun Dried Tomato Pesto Eggs, be sure you are using gluten-free bread, pesto, and other ingredients.

Similar Recipes

Best Served With

  • A fresh green salad such as my Simple Green Salad
  • Some roasted seasonal vegetables such as asparagus, zucchini, or 🫑 bell peppers
  • Fresh fruit such as sliced avocado, berries, or 🍊 orange slices

Common Questions

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

What type of bread do you use?

I love using sprouted or Ezekiel bread but you can use any.

Is there a substitute for ricotta cheese if I don’t have any on hand?

Yes, you can certainly use other creamy cheeses like cream cheese or goat cheese as a substitute. Ricotta is optional for the Sun Dried Tomato Pesto Eggs, and it is just as good without it. 

What type of pesto should I use for this recipe?

You can use any pesto you like for this recipe

How can I adjust the cooking time if I want my eggs more or less cooked?

You can adjust the cooking time by monitoring the eggs closely and checking the desired doneness of the yolks. Cook for shorter or longer periods accordingly.

Are there any other garnishes I can use besides fresh herbs?

You can garnish with ingredients like sliced avocado, roasted nuts, chili flakes, or even a drizzle of honey for a different flavor and texture.

Sun Dried Tomato Pesto Eggs

Sun Dried Tomato Pesto Eggs

Enjoy these delicious Sun Dried Tomato Pesto Eggs any time of day! This is an easy 5 minute meal that's full of flavor. The pesto is bright and fresh and ricotta adds beautiful creaminess. Perfect on toast!
5 from 2 votes
Course: Breakfast
Cuisine: Italian
Servings: 1
Author: The Modern Nonna
Cook Time: 5 minutes
Total Time: 5 minutes


  • 3 tablespoons sun dried tomato pesto
  • 2 eggs, medium or large
  • ½ teaspoon salt , to taste
  • ½ teaspoon dry oregano , to taste
  • 1 slice bread, I use sprouted or Ezekiel
  • 1 tablespoon ricotta, cream cheese is lovely, optional
  • fresh parsley or basil


  • Add your pesto to a cold pan on medium-high heat. Let your pesto heat up a touch and gently crack two eggs. Salt and dry oregano on top and let it cook for 1-2 minutes until the egg white starts to firm.
  • Put a lid on and cook covered for the remainder of the time so that the yolk cooks as well (you can reduce the heat to medium-low) after you put the lid on.
  • How cooked or runny you want the yolk will be up to you so you can keep opening the lid to check on it.
  • Toast your favourite bread, add some fresh ricotta on top and your egg. Garnish with any fresh and finely chopped herbs and enjoy.



Calories: 304kcal, Carbohydrates: 22g, Protein: 17g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 339mg, Sodium: 1847mg, Potassium: 190mg, Fiber: 3g, Sugar: 6g, Vitamin A: 850IU, Vitamin C: 2mg, Calcium: 176mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Italian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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