All Recipes Best Recipe Breakfast and Brunch Recipes Eggs

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: : -

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

6 bruschetta

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