Popular Recipes Morning Bruschetta

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Morning Bruschetta

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

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
• 1/4 cup grated Parmesan cheese
• 1 tablespoon slivered fresh basil leaves

Instructions :

Prep : 15M	Cook : 6M	Ready in : 49M

• 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.

Notes :

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

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