Savory Pesto Egg & Blistered Tomato Rice Bowl

Name: Savory Pesto Egg & Blistered Tomato Rice Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 bowls
Ingredients: 2 cups (480 ml) cooked brown rice, warm; 1 cup (240 ml) cherry tomatoes; 1 teaspoon (5 ml) olive oil; 3 tablespoons (45 ml) basil pesto; 4 large eggs; 1/8 teaspoon (0.6 ml) kosher salt; 2 tablespoons (30 ml) Parmesan, grated; 1 cup (240 ml) baby spinach

Pesto-fried eggs over brown rice with blistered cherry tomatoes and Parmesan.

By the Bowlyra kitchen Updated November 11, 2026

Prep: 5 min
Cook: 10 min
Total: 15 min
Makes: 2 bowls

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Savory Pesto Egg & Blistered Tomato Rice Bowl with brown rice, baby spinach, pesto eggs, blistered tomatoes and parmesan in a speckled cream bowl

Frying eggs in pesto instead of oil is a simple trick that makes the whites crisp and herby. Use leftover cooked brown rice and this is ready in 10 minutes.

Why this recipe works

The oil in the pesto fries the egg whites while the basil and garlic flavor them.

Ingredient notes

Pesto contains cheese and nuts. Cook yolks firm for higher-risk groups.

Common mistakes

Using high heat, which burns the basil.
Crowding the eggs.

What to serve with it

Red pepper flakes.

Meal prep

Cook eggs fresh; prep rice and tomatoes ahead.

More bowls like this

Cooking tips

Use medium heat so the pesto doesn't burn. The warm rice wilts the spinach slightly.

Swaps and variations

Use quinoa. Add sliced avocado.

Storing and reheating

Refrigerate rice and tomatoes within 2 hours for up to 4 days.

Recipe