These Rustic Italian eggs with Spicy Pesto Tomato Sauce are an easy one-pan brunch idea that is a crowd-pleaser!
Rustic Italian Eggs with Spicy Pesto Tomato Sauce is a vibrant, comforting dish that brings bold flavors to your breakfast or brunch table. Also known as “Eggs in Purgatory”, the eggs are gently poached or baked in a rich tomato sauce infused with a spicy pesto, combining the herbal brightness of basil with a fiery kick. The sauce’s robust, tangy notes perfectly complement the creamy eggs, making each spoonful deeply satisfying.
This dish captures the essence of rustic Italian cooking—simple ingredients transformed into something warm and soulful. Serve it with crusty bread to soak up every bit of the spicy, aromatic sauce, making it a perfect meal to savor any time you want a little Italian flair with a spicy edge.
Rustic Italian Eggs with Spicy Pesto Tomato Sauce
Ingredients
For the pesto
- 3/4 cup basil leaves
- 3/4 cup olive oil
- 2 garlic cloves
- 3/4 cup parmesan cheese
- 1/4 cup pine nuts
- sea salt and pepper
The rest
- 3 tbsp olive oil + more for brushing
- 2 1/2 cups Tuttorosso tomato sauce
- 1 tsp red pepper flakes
- 4 eggs
- 1/2 cup grated parmesan cheese
- 2 slices sourdough bread
Instructions
- In a food processor, add pesto ingredients and blend. Adjust seasoning to taste and set aside until ready to use.
- Heat olive oil in a skillet. Add Tuttorosso Tomato Sauce and red pepper flakes. Stir and cook until heated through, about 8 minutes.
- Using the back of a spoon, create 4 wells into the sauce. Crack each egg into the well. Sprinkle parmesan on top and season eggs with salt and pepper. Cover with a lid and let cook for about 12-15 minutes on medium heat.
- Brush sourdough bread with olive oil, cook 2-3 minutes per side on medium heat. Set aside.
- When eggs are done, drizzle pesto on top and more grated parmesan. Serve right in the skillet and dip bread right into the sauce.
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