Sun-dried tomato and pesto pasta skillet with baked eggs

Sometimes dinner is about what you have in the fridge right now. Because everyoneisstarvingandmightdieiftheydonteatthissecond. So making a meal becomes a thing of urgency. And also odd creativity. Obviously. And out of such circumstances, this meal was born. Bonus, it serves as either dinner or breakfast!
I’m all about eggs these days. Funny, because I’ve never been an egg person. Probably because eggs are breakfast food and I am not a breakfast person. I’m a coffee person. Anyway.
Eggs. For dinner. Magic.
And so, for your urgent dinner needs:

SUN-DRIED TOMATO AND PESTO PASTA SKILLET WITH BAKED EGGS

14388870944451 lb angelhair pasta cooked el dente
3 tablespoons pesto
1 tablesoon sun-dried tomatoes (in oil so they are more of a sauce rather than a dried fruit)
1/2 fresh Parmesan (or to desired taste).
6 eggs
salt and pepper to taste
optional: bacon crumbles

Prepare pasta per package directions, drain and return to pot. Add pesto, sun dried tomatoes, and part. Stir in the warm pot until cheese is melty and the sauces are well combined with the pasta. Spoon mixture into a well-oiled (olive oil) cast iron skillet. Smooth out until settled and even in the pan. Using a spoon, create small “nests” in the pasta and crack one egg into each nest. Slide the whole skillet into a 375 degree preheated oven for 15 minutes or until eggs are cooked to desired preference. I like mine over-easy. Top with more parm or with bacon crumbles. Serve up to your ravenous Loves.
Enjoy!

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