Sheet-Pan Pesto Eggs and Veggies

Pesto, the fragrant basil sauce rooted in Liguria, brings sunny Italian flavor to a simple sheet-pan breakfast. Roasted cherry tomatoes, zucchini, and onions cradle eggs finished with Parmesan for a satisfying morning meal ready in about half an hour.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 310 cal
• 18g protein
• 12g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2 cups cherry tomatoes
• 1 medium, sliced into half-moons zucchini
• 1 small, cut into wedges red onion
• 3 cups baby spinach
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup basil pesto
• 8 large eggs
• 1/4 cup grated Parmesan
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
2. 2Spread the cherry tomatoes, zucchini half-moons, and onion wedges across the pan in a single layer.
3. 3Drizzle with olive oil, season with salt and black pepper, and toss with your hands to coat evenly.
4. 4Roast 12 minutes until the tomatoes begin to blister and the zucchini softens at the edges.
5. 5Remove the pan, scatter the baby spinach over the hot vegetables, and dollop the pesto in several spots; toss gently so the spinach wilts.
6. 6Use a spoon to create eight small nests among the vegetables.
7. 7Crack one egg into each nest, keeping yolks whole.
8. 8Return the pan to the oven and bake 7–9 minutes until egg whites are opaque and yolks are still jammy.
9. 9Sprinkle Parmesan and red pepper flakes over everything while hot.
10. 10Tear fresh basil leaves on top and serve immediately straight from the sheet pan.