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

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Recipe Summary

prep:
15 mins
cook:
34 mins
total:
49 mins
Servings:
6
Yield:
6 bruschetta
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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

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

  • 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.

  • Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.

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

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

Cook's Note:

If you prefer your eggs cooked with a firmer yolk, just increase the baking time.

Nutrition Facts

470 calories; protein 17.9g 36% DV; carbohydrates 61.4g 20% DV; fat 16g 25% DV; cholesterol 166.6mg 56% DV; sodium 1000.6mg 40% DV. Full Nutrition