Blistered Cherry Tomatoes and Egg Bruschetta

The Rea Family

Prep time:
Cook time:
1 Rating
Great brunch idea when you can’t decide what to do with all the cherry tomatoes from your garden.


  • 2 tablespoons Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
  • 2 pints cherry tomatoes stems removed
  • 1/2 cup chopped onion
  • 2 garlic cloves chopped
  • 2 tablespoons finely chopped fresh basil
  • 1/2 teaspoon kosher or sea salt
  • Freshly ground black pepper
  • 4 large eggs
  • 3/4 cup shredded cheese (fontina, Manchego or aged white cheddar)
  • 4 thick slices of toasted crusty Italian bread
  • Fresh chopped Italian parsley


  1. Add the olive oil to a large skillet and heat until oil is hot but not smoking. Add the tomatoes and cook over high heat, stirring, until blistered and softened, about 5 minutes. Incorporate the onions and cook over medium heat, stirring, until the tomatoes are juicy, about 5 minutes. Add the garlic, basil, salt and black pepper.
  2. Add the eggs one at a time by breaking each egg into a small cup. With a spatula make an indentation in the sizzling tomatoes and slip the egg into the indentation. Sprinkle with cheese and cover and cook over medium-low heat until the eggs are set, about 5 minutes.
  3. Use a spatula to scoop out servings of eggs and juicy tomatoes onto think sliced toasted crusty Italian bread. Sprinkle with fresh chopped parsley.