Add your pesto to a cold pan on medium-high heat. Let your pesto heat up a touch and gently crack two eggs. Salt and dry oregano on top and let it cook for 1-2 minutes until the egg-white starts to form.
Put a lid on and cook covered for the remainder of the time so that the yolk cooks as well (you can reduce the heat to medium-low) after you put the lid on.
How cooked or runny you want the yolk will be up to you so you can keep opening the lid to check on it.
Toast your favourite bread, add some fresh ricotta on top and your egg. Garnish with any fresh and finely chopped herbs and enjoy.
