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Egg in a Hole with Pesto

This pan-fried egg in a hole recipe with a sweet bell pepper instead of bread makes it a light 10-minute breakfast. The drizzle of herby pesto in every bite will have you swooning all morning!

Why You’ll Love This Egg in a Hole Recipe

You’re never making regular over-easy eggs when it’s so easy to add a burst of flavor with bell peppers.

  • Beginner-friendly. This wholesome egg breakfast can be nailed by any-level home cooks because of its simple ingredients and steps.
  • Versatile. Add crumbled feta, scramble the eggs, or add a drizzle of chili oil to make this recipe your own.
  • Quick. 12 eggs in 10 minutes? This is one of the easiest breakfasts ever.
  • Perfect for weekends. It’s a large-batch recipe that’s perfect for feeding the family once the weekend kicks in.
Eggs, peppers and pesto for Eggs in a hole.

What You’ll Need

Herby pesto helps brighten up this simple egg breakfast. Scroll to the recipe card at the bottom of the post for exact measurements.

  • Eggs – Avoid liquid eggs unless you don’t mind your recipe is a “scrambled” egg in a hole variety.
  • Red pepper – Don’t worry if it’s not super crunchy anymore.
  • Yellow pepper – Use your favorite color of bell pepper. Avoid baby bell peppers because they’re too small for the eggs.
  • Pesto – Use my Homemade Pesto or your favorite store-bought one.

How to Make Egg in a Hole with Pesto

Sautéing the bell peppers softens them up and preps them for the eggs. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Sautée the peppers. Place a large skillet over medium heat. Add the oil and bell pepper rings. Let them cook for 1 minute.
  • Add the eggs. Crack one egg into each ring, then cover the pan. Cook them for 2-3 minutes for over-easy eggs. Let them cook for 1-2 more minutes if you like the yolks set.
  • Serve. Remove them from the heat and drizzle with pesto to taste. Serve and enjoy!

Tips & Variations

Once your egg in a hole is perfectly cooked, slide it onto a piece of toast and top it with feta cheese and chili oil.

  • Make it spicy. Add red pepper flakes or a drizzle of chili oil for some heat.
  • Add cheese. Top the eggs with crumbled feta cheese, goat cheese, or shredded parmesan for extra savoriness.
  • Slide the spatula. Don’t move or try to lift the eggs before they’re done cooking because the yolks can break. You’ll know the eggs are ready when you can easily slide a spatula underneath them.
  • Make it toast. Serve the eggs over a piece of toast for an easy variation.
  • Scramble them. Scramble the eggs in a medium-sized bowl. Pour egg mixture into each bell pepper ring and let them cook as usual.
  • Use the oven. Preheat the oven to 425F with the baking sheet inside. Remove it from the oven and grease it with cooking spray. Arrange the bell peppers on the baking sheet and crack an egg into each one. Bake for 5-6 minutes or until the eggs set to taste.
Eggs in a hole cut down by fork.

What to Serve with Egg in a Hole

This runny egg in a hole recipe is the perfect way to start your day. Enjoy it with a side of crispy bacon or your favorite breakfast sausages. My Air Fryer Roasted Potatoes are another great option. If you want to serve it with another main, go for my Overnight Enchiladas. For something sweet, try my Protein French Toast.

Proper Storage

Reheat them throughout the week for an easy breakfast.

  • Fridge: Place them in an airtight container for up to 4 days.
  • To reheat them: Microwave them in 20-second intervals until warm. You can also heat them in a pan (covered) over medium heat for 7-8 minutes.

More Simple Breakfast Recipes

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Eggs om a hole on skillet close up.

Egg in a Hole with Pesto

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  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 12 eggs 1x
  • Category: Breakfast
  • Method: Stove
  • Cuisine: American


This easy egg in a hole recipe with basil pesto and sweet bell peppers is a quick 10-minute breakfast for lazy weekends. 


  • 12 eggs
  • 1 red pepper, sliced whole (in 1/4″ circles)
  • 1 yellow pepper, sliced whole (in 1/4″ circles)
  • Homemade Basil Pesto


  1. Heat a large non-stick skillet to medium heat.
  2. Add 1 tablespoon of olive oil to pan. Next add pepper rings. Saute for 1 minute.
  3. Crack one egg in each pepper ring, put cover on pan.
  4. Saute eggs for 2-3 minutes, for over easy.
  5. Serve with Basil Pesto.


  • Serving Size: 1 egg
  • Calories: 190
  • Sugar: 1 g
  • Fat: 17 g
  • Carbohydrates: 2 g
  • Protein: 8 g

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20 comments on “Egg in a Hole with Pesto”

  1. Avatar photo
    Kristi @ Inspiration Kitchen

    Wow! What a gorgeous looking breakfast! I could eat that all day long! Pinned!

    1. Thanks so much Kristi, I feel like I have eaten it every day for a while. But so worthy it! 🙂 Thanks for the pin sweet girl!

  2. Avatar photo
    Julia @ Swirls and Spice

    So AMAZING! I pinned this recipe to try soon! The pesto and sweet pepper additions are brilliant!

  3. Avatar photo
    Ashley | The Recipe Rebel

    Oh man, we had egg in a hole ALL the time growing up! Still love them! These are stunning though, and even better for you! Your little man sounds like the sweetest thing ever — my girl was 2 in May, so I can totally relate. lol

    1. I wish I had them growing up, such a fun breakfast and with the healthy swap outs for this one it is totally my new favorite breakfast. 🙂

      Ok, our kiddos are like a month apart. My son turned 2 in April. 🙂

  4. Avatar photo

    “once you have kids they are like an appendage” … haha this made me chuckle. I knew I had to stop by and check out this recipe as I saw it floating around all over social media! This is such a fantastic idea and I’m dying over that basil pesto! Pinned!

    1. haha.. once you have kiddos you’ll understand girl. 🙂 Its a good appendage though, not one that you would want to cut off. Not that I want to cut off any of my appendanges now… ugh.. I’ll just stop. 🙂 haha

      Hope you get a chance to make this dish… it’s incredible and so ridiculously easy!

  5. I grew up on eggs in a hole – but am loving this healthier version – and that pesto looks deeelish!