Hands-On Time
10 Mins
Total Time
10 Mins
Yield
Serves 2
Con Poulos

How to Make It

Step 1

In a medium bowl, beat the eggs with 1 tablespoon water and ¼ teaspoon each salt and pepper.

Step 2

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes and beans; cook, tossing occasionally, until warmed through, 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat the remaining teaspoon of oil in the skillet. Add the eggs and cook, stirring, until set but still soft, 1 to 2 minutes.

Step 3

Serve the eggs topped with the tomato mixture and pesto, accompanied by the toast.

Ratings & Reviews

/5
Reviews
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