Morning Bruschetta - cooking recipe

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
Preparation
    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.

Leave a comment