PESTO EGGS IN A BASKET

I love this recipe whenever I have a fresh batch of homemade pesto (you can find my favorite recipe here). It’s inexpensive, requires just a few simple ingredients, and is a delicious meal option ANY time of day!

Serves 1

INGREDIENTS:

• 2-3 eggs

• 2 tbsp jarred or Perfect Pesto

• 1 zucchini, shredded or spiraled

• 1 tsp coconut oil

• Sea Salt and Pepper, to taste

• Crushed Red pepper flakes, optional

• Nutritional yeast flakes or parmesan, optional

DIRECTIONS:

1. Preheat the oven to 350°F.

2. Heat 1 tsp coconut oil in a medium skillet.

3. Toss the spiraled or shredded zucchini into the skillet with oil. Cook, stirring occasionally, until the zucchini is heated through, about 4 minutes.

4. Add the pesto onto the zucchini in the skillet and stir to fully coat the noodles in the sauce. Add a pinch of salt and pepper.

5. Spread the zucchini apart to create small wells where you can see the bottom of the pan, in 2-3 sections, for the number of eggs you are using.

6. Crack eggs into a small bowl and pour each egg into the individual hole where you spread the zucchini apart. Next turn the heat off your stove burner.

7. Remove the skillet from the stove and put it into your preheated 350°F oven. Bake the eggs for 12 minutes. Check the eggs for your desired doneness. If you want them a little more done, switch the oven to broil and cook an additional 2-4 minutes, checking after the first 1-2 minutes to ensure they don’t burn.

8. Remove the skillet with an oven mitt. Add a sprinkle of nutritional yeast or cheese and a pinch of red pepper flakes on top of the eggs.

9. Serve hot.