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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Bringing Breakfast Back

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Baked Eggs with Salami, Mozzarella, Olives and Garlic Bread

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4 videos | GZ's Baked Eggs with Salami (02:30)

Total:: 35 min
Active:: 15 min

Yield:: 4 servings

Level:: Easy

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Ingredients

One 14-ounce can San Marzano tomatoes, crushed by hand and mixed with half of the sauce
1/2 cup chopped kalamata olives
1/2 cup diced salami
3 tablespoons olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
1 cup torn fresh mozzarella
4 large eggs
1/2 cup fresh basil leaves, torn
4 slices country bread
2 cloves garlic
Grated Pecorino Romano cheese, for sprinkling

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

In a medium cast-iron pan or braiser, bring the tomatoes and sauce, olives, salami and olive oil to a simmer over medium-high heat. Season with pepper and salt if necessary (the salami and the olives can be salty).

Arrange the mozzarella on top, make 4 wells and crack an egg into each. Season the eggs with salt and pepper. Sprinkle the basil on top and drizzle with more olive oil. Transfer the pan to the oven and bake until the eggs are set but still runny, about 20 minutes.

Toast the bread in a toaster and then rub with the garlic. Drizzle with olive oil, sprinkle with grated Pecorino and serve with the baked eggs.

My Private Notes

Name: Baked Eggs with Salami, Mozzarella, Olives and Garlic Bread
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: One 14-ounce can San Marzano tomatoes, crushed by hand and mixed with half of the sauce; 1/2 cup chopped kalamata olives; 1/2 cup diced salami; 3 tablespoons olive oil, plus extra for drizzling; Kosher salt and freshly ground black pepper; 1 cup torn fresh mozzarella; 4 large eggs; 1/2 cup fresh basil leaves, torn; 4 slices country bread; 2 cloves garlic; Grated Pecorino Romano cheese, for sprinkling