This is a new way to eat your eggs in the morning. I was hooked on the first bite!
- Serves: 6 persons
- 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
- ¼cup grated Parmesan cheese
- 1tablespoon slivered fresh basil leaves
Step 1Preheat oven to 400 degrees F (200 degrees C).
Step 2Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.
Step 3Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.
Step 4Heat 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 5Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.
Step 6Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes.
Step 7Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.