Rustic Italian eggs with spicy pesto Tuttorosso tomato sauce

rustic italian eggs

This is a delicious take on “eggs in purgatory” with spicy marinara sauce and a sprinkle of fresh pesto. It is the best weekend breakfast and pairs perfectly with crispy sourdough bread.

rustic italian eggs

Rustic Italian Eggs with Spicy Pesto Tomato Sauce

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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


  • 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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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.