Pesto Eggs with Mozzarella and Tomatoes

themediterraneandish.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

⅓ to ½ cup basil pesto, use homemade basil pesto or store-bought

2 eggs

2 to 3 ounces fresh mozzarella cheese, sliced

1 vine ripe tomato, sliced

red pepper flakes, or Aleppo pepper

subheading: To serve:

2 pieces of toasted bread, optional

Directions at themediterraneandish.com

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