Zesty Mediterranean Pizza Eggs
This recipe transforms a simple egg dish into a Mediterranean-inspired delight, combining the richness of eggs with the bold flavors of sun-dried tomato pesto, feta, olives, and oregano, perfect for a quick and flavorful meal any time of day.
Equipment
- Non-stick pan
- Lid or oven-safe pan (for broiling)
Ingredients
Main Ingredients
- 2 fresh, large eggs
- 1 tablespoon olive oil
- 2 tablespoons sun-dried tomato pesto
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped Kalamata olives
- 1 tablespoon chopped sun-dried tomatoes oil-packed, drained
- 1/2 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- Chop Kalamata olives and sun-dried tomatoes, and ensure feta cheese and sun-dried tomato pesto are ready.
Cooking
- Heat 1 tablespoon of olive oil in a non-stick pan over medium-low heat.
- Crack eggs into the pan and cook sunny-side up until whites are mostly set but yolks are still runny.
- Spread a thin layer of sun-dried tomato pesto over the egg whites, avoiding the yolk for a runny center.
- Sprinkle feta cheese, chopped Kalamata olives, sun-dried tomatoes, and dried oregano over the pesto.
Melting the Cheese
- Choose either the stovetop method by covering the pan for 1-2 minutes until cheese melts, or the broiler method by transferring to a preheated broiler for 1-3 minutes until the feta softens.
- Carefully slide the Zesty Mediterranean Pizza Eggs onto a plate, season with salt and black pepper, and serve immediately.
Notes
For extra flavor, you can toast some crusty bread to dip into the runny yolks. Adjust the amount of pesto and toppings to your preference, and feel free to add a pinch of red pepper flakes for a bit of heat.