Morning Bruschetta
This is a new way to eat your eggs in the morning. I was hooked on the first bite!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1loaf Italian bread, cut into 1-inch-thick slices on the diagonal
- 3tablespoons olive oil, divided
- salt and ground black pepper to taste
- 3cloves garlic, minced
- 2(14 ounce) cans diced tomatoes
- 6eggs
- ¼cup grated Parmesan cheese
- 1tablespoon slivered fresh basil leaves
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.