Bruschetta Baked Eggs

Author: Brandy O'Neill - Nutmeg Nanny

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.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Servings servings

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

Instructions

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 to 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.

Nutrition

Course Breakfast

Cuisine Italian

Keyword baked eggs, breakfast recipes, brunch recipes, bruschetta baked eggs, egg recipes, tomato recipes

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