Tomato Pesto Toast Skillet Eggs

Ingredients

• 2 teaspoons olive oil
• 1 1/2 cups cherry tomatoes, halved
• 1 small garlic clove, finely grated
• 2 tablespoons basil pesto
• 2 large eggs
• Salt and black pepper
• Fresh basil
• Toasted sourdough, to serve

Method

1. Warm olive oil in a small skillet over medium heat.
2. Add tomatoes, garlic, salt, and pepper; cook 3-4 minutes until softened and juicy.
3. Swirl in pesto and make two wells in the tomato mixture.
4. Crack in the eggs, cover, and cook 4-5 minutes, until the whites are set and yolks are still soft.
5. Scatter with basil and serve with toasted sourdough.