Breakfast Bake
8 ingredients
3 steps
Ingredients
- 6 None thick slices sourdough bread (about 7 oz), coarsely torn
- 1 medium red pepper, cut into 3/4-inch pieces
- 1 medium yellow pepper, thickly sliced
- 1 large red onion, cut into wedges
- 8 oz cherry tomatoes
- 1/4 cup chopped flat-leaf parsley
- 2/3 cup ricotta cheese
- 6 None eggs, at room temperature
Directions
-
1Preheat the oven to 400°F. Combine the bread, peppers, onion and tomatoes in a baking dish. Spray with no stick cooking spray and season, then toss to combine.
-
2Bake for 15 mins or until the vegetables are tender, turning the bread and vegetables halfway through cooking. Remove from the oven.
-
3Make 6 indentations in the vegetable mixture. Sprinkle with the parsley. Dot with ricotta. Carefully crack an egg into each indentation. Bake for 7 to 10 mins or until the eggs are cooked. Serve immediately.
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