- 3 tbsp, Contadini Sun-dried Tomato Pesto with Capers and Olives
- 1 egg
- salt and pepper – to taste
- crumbled feta
- 1 slice, toasted bread
- il Fustino, Tuscan Garlic & Herb Olive Oil
In a small frying pan, heat the pesto over low heat. Once pesto is warm push to the sides to create a hole in the center of the pan. (Big enough for most of the egg to fit into.) Add egg to the pan. Cover and cooked to desired doneness.
Take toasted bread and top with crumbled feta, place egg on top and finish with a drizzle of Tuscan Garlic & Herb Olive oil and a pinch of za’atar.