Simple Way to Bruschetta Pasta Salad With Chicken

Morning Bruschetta

While the pasta is boiling, season chicken with the herbs, garlic powder, salt, and pepper.

Recipe Summary Morning Bruschetta

This is a new way to eat your eggs in the morning. I was hooked on the first bite!

Ingredients | Bruschetta Pasta Salad With Chicken

1 loaf Italian bread, cut into 1-inch-thick slices on the diagonal

3 tablespoons olive oil, divided

salt and ground black pepper to taste

3 cloves garlic, minced

2 (14 ounce) cans diced tomatoes

6 eggs

¼ cup grated Parmesan cheese

1 tablespoon slivered fresh basil leaves

Directions

Preheat oven to 400 degrees F (200 degrees C).

Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.

Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.

Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Cook and stir garlic until fragrant, 3 to 4 minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring frequently, until breaking down into a sauce, about 10 minutes.

Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.

Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes.

Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.

If you prefer your eggs cooked with a firmer yolk, just increase the baking time.

Info | Bruschetta Pasta Salad With Chicken

prep: 15 mins cook: 34 mins total: 49 mins Servings: 6 Yield: 6 bruschetta

TAG : Morning Bruschetta

Breakfast and Brunch, Eggs,