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Geoffrey's baked eggs with salami and olives are perfect for brunch crowds.
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Baked Eggs with Salami, Mozzarella, Olives and Garlic Bread
- Level: Easy
- Total: 35 min
- Active: 15 min
- 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
Directions
- 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
Show:
The Kitchen
Episode:
Bringing Breakfast Back
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