This brunch dish has it all: Roasted broccoli with a smoky crunch; rich, savory eggs packed with protein; and herby tomatoes for a tangy finish.
4 cups broccoli florets
3 tablespoons olive oil
salt and pepper
1 12-ounce can diced tomatoes
- Preheat oven to 375oF.
- Place the broccoli on a baking sheet, and drizzle with olive oil. Season with salt and pepper.
- Bake for 20 minutes.
- Divide broccoli across 4 ramekins or individual ovenproof skillets. Top with tomatoes and crack an egg in the center of each. Sprinkle with salt and pepper.
- Bake 18 to 20 minutes or until egg is almost set. Serve with fresh basil.
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