Jack’s Pesto Scramble
This recipe was inspired by Tyler’s senior trip to Peru back on 2010. One of the meals they really enjoyed was from a place called Jack’s in Cusco Peru. They came home and made it for the rest of the family and we all loved it. (Here’s a link to her trip blog.)
Ingredients
4 large tomatoes (cut into fourths)
2 cloves garlic
4 cups spinach
6 large eggs (beaten)
4 slices Ezekiel Bread (toasted)
2 tsp coconut oil
oregano
black pepper
Cashew Pesto
3 cups basil (fresh)
1 clove garlic (pressed)
1 regular lemon (juiced)
¼ cup cashew (raw)
4 Tbs water
2 Tbsp olive oil
¼ tsp dulse
Instructions
- Gather your ingredients and pre-heat oven to 450.
- Cut each tomato into quarters.
- Cover baking sheet with foil.
- Place tomato pieces on cooking sheet and drizzle 1 tsp (melted) coconut oil. Top each tomato with some of the pressed garlic
- Place in oven for 25 min (keep an eye on it). When tomatoes are done top with oregano to taste.
- Prepare pesto ingredients.
- Place pesto ingredients into food processor.
- Pulse until smooth.
- Shell and beat your eggs in a bowl, measure out 4 cups of spinach.
- Sauté spinach in 1 tsp coconut oil until wilted.
- Add eggs and cook until eggs are just set.
- Toast your bread.
- Serve eggs on top of toast, and roasted tomatoes on the side. Top eggs and tomatoes with pesto and pepper to taste.
eschaumann March 13, 2012 at 2:40 am [edit]
My husband loved this. My children ate a little. I really liked this pesto recipe and thought it really tasty on the tomatoes and eggs.