Jack’s Pesto Scramble

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Jack’s Pesto Scramble

Yield: 4

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.)


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


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


  1. Gather your ingredients and pre-heat oven to 450.
  2. Cut each tomato into quarters.
  3. Cover baking sheet with foil.
  4. Place tomato pieces on cooking sheet and drizzle 1 tsp (melted) coconut oil. Top each tomato with some of the pressed garlic
  5. Place in oven for 25 min (keep an eye on it). When tomatoes are done top with oregano to taste.
  6. Prepare pesto ingredients.
  7. Place pesto ingredients into food processor.
  8. Pulse until smooth.
  9. Shell and beat your eggs in a bowl, measure out 4 cups of spinach.
  10. Sauté spinach in 1 tsp coconut oil until wilted.
  11. Add eggs and cook until eggs are just set.
  12. Toast your bread.
  13. Serve eggs on top of toast, and roasted tomatoes on the side. Top eggs and tomatoes with pesto and pepper to taste.


  1. The Kitchen Skinny says

    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.

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