Begin by heating a medium non-stick frying pan over medium heat for about 2 minutes. Spread a layer of pesto evenly across the bottom of the pan.

Carefully crack two large eggs directly into the warm pesto. Sprinkle with kosher salt, black pepper, and red pepper flakes.

Cook the eggs undisturbed for about 4 to 5 minutes until the whites are firm and the yolks are runny. Adjust cooking time for firmer yolks.

While the eggs are cooking, toast your sourdough bread until golden-brown, about 3 to 4 minutes. Spread goat cheese on the warm toast.

Gently slide the eggs onto the toasted sourdough and serve immediately.