Name: Morning Bruschetta
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Italian bread, cut into 1-inch-thick slices on the diagonal - 1 loaf; Olive oil, divided - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons; Garlic, minced - 3 cloves; Diced tomatoes - 2 (14 ounce) cans; Eggs - 6; Grated Parmesan cheese - ¼ cup; Slivered fresh basil leaves - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Morning Bruschetta

1. Italian bread, cut into 1-inch-thick slices on the diagonal - 1 loaf

2. Olive oil, divided - 3 tablespoons

3. Salt and ground black pepper to taste - 3 tablespoons

4. Garlic, minced - 3 cloves

5. Diced tomatoes - 2 (14 ounce) cans

6. Eggs - 6

7. Grated Parmesan cheese - ¼ cup

8. Slivered fresh basil leaves - 1 tablespoon

How to cook deliciously - Morning Bruschetta

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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. Stage

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

7. Stage

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