Step 1

In a medium nonstick pan, heat the pesto over low heat until slightly bubbling (shimmering).

Step 2

Crack the eggs and add them to the pesto. Cover and cook over low heat for about 2 minutes or until the egg whites set but they yolks remain runny. (If you like your egg yolks harder, give them a little more time). Season the eggs with a small pinch of salt, pepper, and red pepper flakes (or Aleppo pepper).

Step 3

Spoon a bit of the pesto from the pan over your toast. Arrange tomato and mozzarella slices on the toast, then slide the eggs and remaining pesto on top.