Creamy Pesto Veggie Skillet with Eggs

Enjoy a delightful and creamy pesto veggie skillet with perfectly cooked eggs. This dish is a wholesome and satisfying meal that combines the richness of creamy pesto sauce with the freshness of sautéed vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 4 large eggs
• Salt and pepper to taste
• 1/4 cup pesto sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

Warm up a big pan with olive oil over medium-low heat

Cut up the onion and garlic and add them

Saut until the food smells good and turns clear

Slice the zucchini and cut the cherry tomatoes in half

Add the diced red and yellow bell peppers

Cook the vegetables until they are soft and start to turn a little caramelized

Make four holes in the vegetable mix and put an egg in each one

Add salt and pepper to the eggs

For about 4 to 5 minutes, or until the egg whites are set but the yolks are still a little runny, cover the pan and cook

In a different bowl, mix the pesto sauce and heavy cream with a whisk while the eggs are cooking

Spread the smooth pesto sauce over the pan and top it with grated Parmesan cheese

Put the lid back on the skillet and cook for another one to two minutes, or until the eggs are done the way you like them and the sauce is hot all the way through

Add fresh basil leaves on top and serve hot