Save Recipe Print
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.

Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.

Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Roasted Tomatoes

Recipe courtesy of Ina Garten

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Egg-in-a-Hole

Recipe courtesy of Ree Drummond

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

The Perfect Boiled Eggs

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories