Pesto Egg and Tomato Toasts

 

2 slices sourdough bread

12 cherry tomatoes

6 tablespoons store-bought refrigerated pesto, such as Gotham Greens, divided

4 large eggs

2 tablespoons freshly grated Parmesan, for serving

Red pepper flakes, for serving

 

Heat a large non-stick skillet over medium-high heat. Place the bread in the dry pan and toast until golden brown, 1 to 2 minutes per side. Remove to two plates and keep warm. Wipe out the skillet and return to the heat. Increase the heat to high and let the pan get smoking hot. Add the tomatoes and cook, occasionally shaking the skillet, until charred and blistered, 3 to 5 minutes. Divide the tomatoes between the toasts, using a fork to gently smash the tomatoes into the toast. Wipe the skillet clean again. Reduce the heat to medium-low. Add 4 tablespoons of the pesto to cover and coat the bottom of the skillet. Gently crack eggs into skillet over pesto. Cover and cook until whites are firm and opaque, but yolks are still runny, about 3 minutes. Using an offset spatula, transfer of the 2 eggs to top each of the tomato toasts. Top each with 1 tablespoon of the remaining pesto. Sprinkle with freshly grated Parmesan and red pepper flakes. Serve immediately.