Halibut that is moist and tasty is baked in a creamy sauce with green onions and dill. This dish is ideal for dinner parties. This dish is a favorite of many!
| Prep Time: | 15 mins |
| Cook Time: | 34 mins |
| Total Time: | 49 mins |
| Servings: | 6 |
| Yield: | 6 bruschetta |
Ingredients
- 1 loaf Italian bread, cut into 1-inch-thick slices on the diagonal
- 3 tablespoons olive oil, divided
- salt and ground black pepper to taste
- 3 cloves garlic, minced
- 2 (14 ounce) cans diced tomatoes
- 6 eggs
- ¼ cup grated Parmesan cheese
- 1 tablespoon slivered fresh basil leaves
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.
- Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.
- Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Cook and stir garlic until fragrant, 3 to 4 minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring frequently, until breaking down into a sauce, about 10 minutes.
- Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.
- Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes.
- Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.
- If you prefer your eggs cooked with a firmer yolk, just increase the baking time.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 4 g |
| Sodium | 1001 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
‘Wow’ is all I can say about this recipe. Just: Wow! Simple ingredients, simple preparation, and it’s simply delicious!! I’m blown away at how GOOD this is with such few ingredients! It’s absolutely fantastic! The only slight addition I made was to add some red pepper flakes to the tomato sauce for a touch of heat. The cook times were dead-on, and everything came together so quickly. I made it for a super fast (and super tasty!) supper, and served it alongside some fresh spinach. Thank you so much for this recipe—it’s definitely a keeper!!!