Bruschetta Baked Eggs

These bruschetta baked eggs are the perfect weekend brunch addition. Sweet sauteed tomatoes mixed with lots of garlic, basil, and oregano and topped with eggs and Parmesan cheese. Serve it over toast and enjoy your weekend! 

These bruschetta baked eggs are the perfect weekend brunch addition. Sweet sauteed tomatoes mixed with lots of garlic, basil, and oregano and topped with eggs and Parmesan cheese. Serve it over toast and enjoy your weekend! 

Heyyyyyyyy it’s an egg party! Ok, not really an egg party BUT it’s Friday and it’s a post about eggs so that is sort of like a party. Right?

I have been waiting for Friday to get here since the moment I woke up on Monday. I’m such a lover of all things the weekend that I just sorta blanked out all week while counting down the days. PLUS today is our tax appointment so I see a lot of beers in my future. Ha, just kidding. Beers do not fit into my macros. I guess I’ll just drink a LaCroix and pretend it’s beer. Or fizzy wine. Or anything boozy.

These bruschetta baked eggs are the perfect weekend brunch addition. Sweet sauteed tomatoes mixed with lots of garlic, basil, and oregano and topped with eggs and Parmesan cheese. Serve it over toast and enjoy your weekend! 

Oh, have I talked about my dive into macro counting? Yeah, I officially started Stronger U and my amazing coach (and friend IRL!) Winnie has busted my buns and so far in just 9 weeks, I have already lost over 20 pounds. Heck. Yes.

And no, Stronger U is not some weird MLM thing. It’s a nutrition program that teaches you how to manage your eating by counting macros all while having an amazing coach who is there 24/7 to help you when your feeling low, frustrated, happy, confused, etc. You have an official check in each week and then your coach may adjust your macros based on how you did that week and your ultimate goals.

It does involve some number counting and weighing of food but it’s 100% doable and it totally works. Trust me, if I can do it anyone can do it. I’m the queen of excuses and I haven’t excused my way out of this. (If you decide to sign up make sure to say Brandy or Nutmeg Nanny referred you. Oh, and ask for my coach Winnie because she is awesome!)

These bruschetta baked eggs are the perfect weekend brunch addition. Sweet sauteed tomatoes mixed with lots of garlic, basil, and oregano and topped with eggs and Parmesan cheese. Serve it over toast and enjoy your weekend! 

Ok, I guess I should stop rambling about my nutrition stuff and start talking about these bruschetta baked eggs. They taste like summer in a skillet and are 100% full of flavor. PLUS it’s made in one skillet and could not be easier.

I actually made this dish back in 2011 but I knew it needed a little update when I saw it had only been pinned 600 times. Nope, this dish deserves so much more attention than that. It’s garlicky, herby and eggy. How can you not want to eat that every single weekend? And it’s amazing over toasted bread. But to be fair what’s not good over toasted bread?

{Looking for more egg recipes? Try my bacon onion herb quiche, feta chickpea shakshuka, chorizo plantain breakfast hash, cheesy polenta sausage breakfast bowl, mushroom herb goat cheese frittata, poutine hash brown waffles, huevos motulenos or my breakfast stuffed mushrooms.}

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Bruschetta Baked Eggs

These bruschetta baked eggs are the perfect weekend brunch addition. Sweet sauteed tomatoes mixed with lots of garlic, basil, and oregano and topped with eggs and Parmesan cheese. Serve it over toast and enjoy your weekend! 

Yield: 2-4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 4 cups halved cherry tomatoes
  • 1 cup diced yellow onion
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3 cloves garlic, minced
  • 1/2 cup tightly packed fresh basil leaves, minced
  • 2 tablespoons minced fresh oregano leaves
  • 4 large eggs
  • 1/3 cup grated Parmesan cheese

Directions:

In an oven-safe 12-inch skillet add olive oil and set over medium-high heat.

When the oil is hot add cherry tomatoes, onion, kosher salt and black pepper. Cook for about 10 minutes or until the tomatoes have released their juices and the mixture is chunky and slightly thick.

Remove from the heat and stir in the garlic, basil, and oregano.

Make 4 wells in the tomatoes with a back of a spoon. Add one cracked egg into each well.

Top with Parmesan cheese.

Turn on your broiler onto high and add the skillet to the oven. Broil for about 5-6 minutes or until the eggs are just set but the yolk is still runny.

Serve plain or over toast.

31 Responses to “Bruschetta Baked Eggs”

  1. #
    1
    Erica — September 19, 2011 at 10:11 pm

    I love breakfast for dinner!! This looks simply delicious! Cant wait to see what you did with the rest of the eggs

  2. #
    2
    Jeanette — September 19, 2011 at 10:38 pm

    You are so lucky to get eggs in your CSA box! I don’t think I’ll be getting any in mine, but luckily I have a friend who just gave me some from her chickens.

  3. #
    3
    Baker Street — September 19, 2011 at 11:10 pm

    Breakfast for dinner is my favorite thing! Cheese, basil and eggs is just perfect. The eggs look fantastic B!

  4. #
    4
    Cookin' Canuck — September 19, 2011 at 11:32 pm

    This makes such a wonderful dinner – easy and hearty. This sounds like the perfect way to use up all of that beautiful produce.

  5. #
    5
    Blond Duck — September 20, 2011 at 7:43 am

    Ode to the bride Nutmeg Nanny,
    And How I Love Thee,
    For her delicious recipe,
    Has inspired me.

    For now I know what to have for breakfast,
    Lunch and dinner,
    Oh these eggs,
    Look like a winner.

  6. #
    6
    Rachel @ Not Rachael Ray — September 20, 2011 at 9:10 am

    I’m not sure how I can follow after the “Ode to Nutmeg Nanny” by Blond Duck, but this looks great! Those eggs are gorgeous!

  7. #
    7
    Joanne — September 20, 2011 at 1:50 pm

    LUCKY. Instead of gifting us eggs, my CSA decided to cancel for the rest of the season. Oh well. Thankfully I always have eggs in the fridge so making this will SO not be a problem. Looks amazing!

  8. #
    8
    Veronica Miller — September 20, 2011 at 1:50 pm

    Ooooh, yummy! This looks great!

  9. #
    9
    Denise @ Creative Kitchen — September 20, 2011 at 2:03 pm

    Look SO good!! I want this right now! I’ve been on an egg kick lately and eating omelette’s for almost every breakfast.

  10. #
    10
    Chris @ TheKeenanCookBook — September 20, 2011 at 2:03 pm

    Oh my. This looks so good. Especially with some nice crispy bread. Yum.

  11. #
    11
    Mimi — September 20, 2011 at 4:07 pm

    What a great way to use your wind fall of eggs.
    Mimi

  12. #
    12
    Krista {Budget Gourmet Mom} — September 20, 2011 at 4:14 pm

    Oh. My. Goodness. Yum! Those tomatoes are gorgeous and I’m sure they tasted fantastic! Breakfast for dinner has always been a favorite of mine.

  13. #
    13
    hungryandfrozen — September 20, 2011 at 4:57 pm

    30 eggs! You lucky thing. I love baked eggs, although I always have to be careful I don’t overcook them. Will keep this in mind for when tomatoes are properly in season.

  14. #
    14
    shannon — September 20, 2011 at 6:19 pm

    seriously? gifting eggs? I would’ve been in heaven! love breakfast for dinner, so I’m sold 🙂

  15. #
    15
    Emily — September 20, 2011 at 6:36 pm

    Oooh fancy! I love the flavors you used!
    I also love that we’re Facebook friends now. Yay!

  16. #
    16
    rebecca — September 20, 2011 at 6:36 pm

    oh wow looks so good perfect for brunch 🙂 thanks for the congrats on the baby

  17. #
    17
    Erin — September 20, 2011 at 7:07 pm

    This looks really great! My kids love eggs so this looks like a Saturday morning breakfast idea at our house! 🙂 Another great recipe from Nutmeg Nanny. 🙂

  18. #
    18
    megan @ whatmegansmaking — September 21, 2011 at 7:27 am

    This is such a fun and unique idea! It looks delicious 🙂

  19. #
    19
    Barbara @ Barbara Bakes — September 21, 2011 at 9:03 am

    Gorgeous eggs and tomatoes. What a great way to use them. I’ve thought about joining a CSA.

  20. #
    20
    Bestfoodies — September 21, 2011 at 10:54 am

    Love tomatoe with eggs, this is a lovely more exquisite vs of the egg sandwich The Hubby loves! We still hae tomatoes in the garden so it’s a great time to give this a try!

  21. #
    21
    Winnie — September 21, 2011 at 9:23 pm

    This looks so delicious Brandy…a great Sunday breakfast idea 🙂

  22. #
    22
    Chaya — September 21, 2011 at 11:06 pm

    I am another breakfast for dinner fan so this is perfect. We still have a few garden tomatoes to use. Thanks for this.

  23. #
    23
    Maris (In Good Taste) — September 22, 2011 at 1:08 pm

    What a delicious fall brunch recipe! great way to use leftovers from dinner the night before.

  24. #
    24
    I Heart Naptime — April 13, 2018 at 11:27 am

    What a great flavor combo! Would be great to bring to a brunch with family & friends!

  25. #
    25
    Erin | Dinners,Dishes and Dessert — April 14, 2018 at 10:10 am

    This needs to happen at my house very soon!!

  26. #
    26
    Anna — April 15, 2018 at 1:19 pm

    Love this idea for a Spring brunch! So tasty!

  27. #
    27
    Patricia @ Grab a Plate — April 16, 2018 at 12:05 am

    Good for you for sticking with your plan — that’s awesome! I need to look into Stronger U! And, helloooo! This dish looks amazing!

  28. #
    28
    Kimberly @ The Daring Gourmet — April 16, 2018 at 1:01 am

    That looks and sounds like pure yumminess!

  29. #
    29
    Krista — April 16, 2018 at 10:15 am

    What a great breakfast recipe! I have to make this for brunch!

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