Morning Bruschetta recipe

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Ingredients

1 loaf Italian bread, cut into 1-inch-thick slices on the diagonal
3 tablespoons olive oil, divided
salt and ground black pepper to taste
3 cloves garlic, minced
2 (14 ounce) cans diced tomatoes
6 eggs
¼ cup grated Parmesan cheese
1 tablespoon slivered fresh basil leaves

Nutrition Info

470.1 calories
carbohydrate: 61.4 g
cholesterol: 166.6 mg
fat: 16 g
fiber: 4.2 g
protein: 17.9 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1000.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top, season with salt and pepper.

  3. Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.

  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.

  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.

  6. Transfer skillet to the preheated oven, bake until whites are set and yolks are still runny, about 6 minutes.

  7. Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.

Recipe Yield

6 bruschetta

Recipe Note

This is a new way to eat your eggs in the morning. I was hooked on the first bite!

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