Crunchy slices of Italian bread are topped with eggs baked with tomatoes, basil, and Parmesan cheese to make these clever morning bruschetta.
Preparation Time
15 mins
Cooking Time
34 mins
Total Time
49 mins
Calories
470 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.
Step 3
Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.
Step 4
Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Cook and stir garlic until fragrant, 3 to 4 minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring frequently, until breaking down into a sauce, about 10 minutes.
Step 5
Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.
Step 6
Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes.
Step 7
Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.
Ingredients
6 eggs
3 cloves garlic, minced
salt and ground black pepper to taste
3 tablespoons olive oil, divided
2 (14 ounce) cans diced tomatoes
1 loaf Italian bread, cut into 1-inch-thick slices on the diagonal
