MORNING BRUSCHETTA

Morning Bruschetta image

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

Provided by jennifer macias

Categories Breakfast and Brunch Eggs

Time 49m

Yield 6

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1000.6 mg, Sugar 4.6 g