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! 

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.

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!)

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.}

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.