Breakfast Bake - cooking recipe

Ingredients

6 None thick slices sourdough bread (about 7 oz), coarsely torn
1 medium red pepper, cut into 3/4-inch pieces
1 medium yellow pepper, thickly sliced
1 large red onion, cut into wedges
8 oz cherry tomatoes
1/4 cup chopped flat-leaf parsley
2/3 cup ricotta cheese
6 None eggs, at room temperature

Preparation

Preheat the oven to 400\u00b0F. Combine the bread, peppers, onion and tomatoes in a baking dish. Spray with no stick cooking spray and season, then toss to combine.
Bake for 15 mins or until the vegetables are tender, turning the bread and vegetables halfway through cooking. Remove from the oven.
Make 6 indentations in the vegetable mixture. Sprinkle with the parsley. Dot with ricotta. Carefully crack an egg into each indentation. Bake for 7 to 10 mins or until the eggs are cooked. Serve immediately.