Great. Make again. • Sun-Dried tomato pesto eggs with ricotta on toast. • 2 very heaping tablespoons sun-dried tomato than this pesto - or any • 2 large eggs tomato • salt and dry oregano to taste • any bread - I use sprouted or Ezekiel • ricotta is optional • fresh parslev or basil (any herbs) Please note: you can use any pesto you love, and the Ricotta is optional it is just as good without it. Hot sauce or chilli flakes is also totally up to you. Feel free to make these any way you love and you can use cottage cheese or cream cheese too Add your pesto to a cold pan on medium heat. Let your pesto heat up a touch and gently crack two eggs. Salt and dry oregano on top and let it cook for 1-2 minutes until the egg- white starts to form. Lid on and cook covered for the remainder