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Baked Egg Bruschetta

Ready in 52 minutes
Prep 20 minutes
Cook 32 minutes
4
SERVINGS
METRIC
IMPERIAL

Herb Olive Oil

  • 60 ml olive oil
  • 30 ml chopped fresh oregano leaves
  • 30 ml chopped fresh thyme leaves
  • 1 ml EACH salt & pepper

Bruschetta Mix

  • 750 ml finely diced tomato
  • 175 ml finely diced white onion
  • 60 ml chopped fresh basil
  • 30 ml thinly sliced garlic cloves
  • 30 ml fresh lemon juice
  • 1 ml EACH salt & pepper

  • 700 g store bought pizza dough
  • 125 ml crumbled feta cheese
  • 4 eggs
  • fresh basil leaves for garnish
  • balsamic glaze for drizzle
If this zesty bruschetta with tangy balsamic glaze doesn’t make you hungry, the sunny-side up eggs definitely will!

Instructions

Preheat oven to 500°F (260°C). Line baking sheet with parchment paper; set aside.

Herb Olive Oil: In a small bowl, stir together olive oil, oregano, thyme, salt and pepper; set aside.

Bruschetta Mix: In a large bowl, stir together tomatoes, onion, basil, garlic, lemon juice, salt and pepper; set aside.

Divide pizza dough into two balls. On lightly floured surface, stretch or roll each ball to roughly 11 x 6-inch (28 x 15 cm) rectangles. Place on baking sheet and spread 1 ½ tbsp (22 mL) of the herb oil over each dough base. Add any remaining herb oil into bruschetta mixture. Bake for 12 minutes and remove from oven.

Reduce oven temperature to 425°F (220°C).

Using a slotted spoon distribute bruschetta mix over each partially baked crust (leaving liquid in bowl). Sprinkle with feta. With a spoon, make two wells in the tomato mixture on each flatbread and crack one egg into each well. Return to oven and bake for 20 minutes, or until eggs are set and cooked through.

Garnish with fresh basil and drizzle with balsamic glaze. Serve warm.

  • Tips
Nutritional Facts
  • Amount Per Serving
    740 Calories
  • Fat
    27 g
  • Sodium
    1010 mg
  • Carbohydrates
    98 g
  • Fibre
    6 g
  • Protein
    24 g
  • Sugars
    10 g
  • Excellent source of riboflavin, vitamin B12, pantothenate, selenium and iron.
  • Good source of vitamin A, niacin, vitamin B6 and folate.

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