In this delicious twist on a Mediterranean-style egg bake, we layer in rounds of buttery garlic toast and use a flavorful pasta sauce instead of canned tomatoes for a hearty meal that is as good for brunch as dinner.
Arrange an oven rack in the highest position in the oven and another in the middle position. Preheat the broiler to high.
Combine the butter, garlic, 1/4 teaspoon salt and a generous amount of black pepper in a small bowl with a fork. Put the bread on a baking sheet in a single layer and brush the top of each slice with the garlic butter. Broil on the top rack until golden brown and toasted, 2 to 3 minutes. Set aside.
Reduce the oven temperature to 425 degrees F.
Meanwhile, mix the mozzarella, Parmesan and Italian seasoning in a medium bowl.
Spoon 1 cup of the tomato sauce onto the bottom of a 9-by-13-inch baking dish. Arrange half of the bread toasted-side up on top of the sauce in a single layer. Spoon 1/2 cup sauce over the top and sprinkle with half of the cheese mixture. Repeat to make a second layer with the remaining bread, sauce and cheese.
Make 6 deep wells in the sauce and bread (it's ok if the bread rips a little) using the back of a tablespoon. Carefully crack 1 egg into each well. Sprinkle with the crushed red pepper flakes. Bake on the middle rack until the whites are set, the yolks are still runny and the cheese is melted and turning brown in some spots, 15 to 18 minutes. Let rest for 10 minutes before serving.
Copyright 2020 Television Food Network, G.P. All rights reserved.