Buschetta Eggs

Breakfast is my favourite meal, hands down! So switching it up by adding in some nutritious veggies and fresh flavour is the best way to take it up a notch. These bruschetta eggs came to me by some stroke of desperate creativity, during one of those whirlwind “what the heck do we even have to eat around here!?” moments… and voila – this was the tasty result!

Bruschetta Eggs


1 tbsp extra virgin olive oil

1/2 red onion, chopped

1 clove garlic, chopped

3-4 vine tomatoes, chopped 

1/2 tsp thyme (fresh or ground)

Sea salt & pepper, to taste

4 eggs

Feta, crumbled (measure this one with your heart, my friend)

Fresh basil, chopped


Preheat oven to 350°C.

Add olive oil to an oven-safe pan, on low to medium heat. Add in onion and garlic and cook until translucent, about 7 minutes. Add in chopped tomatoes and thyme, stir to mix. Cook for another 10 minutes, stirring occasionally. Season with salt and pepper, remove from heat.

Make 4 small wells in the mixture and carefully crack an egg into each. Do not mix – let the eggs cook like this (sunny-side up)! Place directly into the oven and cook for about 15-20 minutes, or to your egg preference while checking to see if they are soft, medium or hard.

Season eggs with a bit of salt and pepper before serving. Serve directly from the pan, topping them with fresh basil and feta. These are so good topped on toast or hash browns!




Photos and recipe by Catherine Sugrue

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