Morning Bruschetta

Name: Morning Bruschetta
Total time: 49
Yield: 6
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

Recipe by jennifer macias from allrecipes.com

Breakfast 49 Mins.

Ingredients

6 servings

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1 loaf Italian bread, cut into 1-inch-thick slices on the diagonal
•

3 tablespoons olive oil, divided
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salt and ground black pepper to taste
•

3 cloves garlic, minced

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2 (14 ounce) cans diced tomatoes
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6 eggs
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¼ cup grated Parmesan cheese
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1 tablespoon slivered fresh basil leaves

Instructions

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.