Italian Brunch Cups

I have a hard time making breakfast for guests in the morning, but this is a very easy all-in-one breakfast or brunch entree that can be made without much effort, and zero time at the stove. This is great for a light dinner a well. Serve with fresh fruit or roasted asparagus. 1 bread loaf serves 3-4

1  loaf herb focaccia Bread
3 tbsp. marinara mixed with 1 T. roasted red pepper spread or use 3 T bruschetta topping
1/2 cup shredded Italian cheese blend or pepperjack

1 T. Italian spice blend or Greek oregano
3-4 eggs
Salt to taste
1 tbsp. fresh Italian parsley

Preheat oven to 400°F. Cut bread into 3 ( or 4 if your bread is lrage enough) equal pieces.With a round cookie cutter or small knife, create a “well” in the center of each large enough to hold an egg but don’t cut through the bottom. 

Spread marinara mixture or bruschetta in each well, then  break an egg into each. Season with salt, pepper and herbs, and sprinkle with grated cheese. 

Place on a parchment lined baking sheet and bake for 20 to 25 minutes or until eggs are cooked through. Tent with foil if top browns too quickly. Sprinkle with Italian parsley and serve immediately.( If your loaf is very thick you can slice a bit off the bottom.)