One of my favorite things about summer is fresh, homegrown produce. Unfortunately, I’ve got a remarkably brown thumb. I know lots of people say that, but I’ve even killed ivy…by accident. Luckily for me, the boyfriend enjoys and is good at taking care of plants, and his garden is thriving this summer. The most abundant crops so far are tomatoes and basil, which led me to the idea for this quick breakfast (or breakfast for dinner) of pesto caprese egg tacos!
These tacos are my solution on those days when I’m craving something hearty and savory (and cheesy, as is often the case with me), but I’m not really feeling up to making anything elaborate. Now I know that making pesto from scratch may seem elaborate to some, but if you’re never made it yourself, I think you’ll be surprised to see how quick and easy it is! Plus, if you make your own, you can use various types of nuts or increase/decease the amount of cheese to your liking. But anyway, if you’re super low on energy (or fresh basil), you can always use store-bought pesto.
And speaking of starts, this week marks the three-year anniversary of when I started this blog! Each year on Put on Your Cake Pants’ blogiversary, I like to take the opportunity to highlight my favorite posts from the previous year (you can see my favorites from years one and two here), so without further ado, here are my picks:
As always, thanks so much for being here and for your feedback and encouragement over the past year! This whole experience would not be anywhere near as fun without all of you wonderful folks.
- 8 eggs
- 1 cup cherry tomatoes, cut in half
- 4 ounces mozzarella, cut into cubes or grated
- 8 corn tortillas
- 5-6 tablespoons pesto (homemade or store-bought)
- 8 large basil leaves, chopped
- salt and pepper
- Scramble the eggs: crack the eggs into a bowl and season with salt and pepper. Beat the eggs with a fork or whisk. Coat the bottom of a nonstick skillet with cooking spray and heat over medium for several minutes, until drops of water sizzle upon contact. Pour the eggs into the pan and sprinkle the tomatoes and mozzarella cubes on top. Cook until the eggs reach your preferred consistency. Optional: reserve some of the mozzarella cubes to put in the tacos separately.
- Place the tortillas in the skillet and heat on medium-high for 1-2 minutes on each side.
- Spread about 2 teaspoons pesto on each tortilla. Add the eggs and any remaining mozzarella cubes. Sprinkle the chopped basil leaves on top and serve immediately.
- I use my favorite basil walnut pesto for this recipe. The amounts listed will yield slightly more than you will need for the tacos. To prevent oxidation, pour a thin layer of olive oil over the extra pesto and store in the refrigerator.