Spread the basil pesto evenly across the bottom of a cold, non-stick skillet.

Place the skillet over medium heat and let the pesto warm up until it begins to gently sizzle.

Crack the eggs directly into the bubbling pesto, keeping them separated.

Cook the eggs until the whites are fully set but the yolks remain runny, about 2 to 3 minutes. Cover the pan with a lid for the last minute if you prefer a firmer yolk.

Slide the fried eggs and pesto onto your toasted sourdough bread, then garnish with grated parmesan, red pepper flakes, and cracked black pepper.