Bruschetta Baked Eggs
User Reviews
5.0
3 reviews
Excellent
Bruschetta Baked Eggs
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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.
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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
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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 Information
Show Details
Serving
1g
Calories
195kcal
(10%)
Carbohydrates
15g
(5%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Cholesterol
193mg
(64%)
Sodium
308mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 195kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 193mg | 64% |
| Sodium | 308mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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