From Pan to Fan Favourite: This Egg Bake Delivers
Some dishes are destined to be crowd-pleasers. They’re hearty, easy to prepare, and just fancy enough to impress your brunch guests. This week on Vince’s at Home, we whipped up one of those recipes — a rustic, Mediterranean-inspired bruschetta sheet pan egg bake — and trust us, this one’s a keeper.
If you’ve never tried shakshuka (or can’t quite pronounce it), don’t worry — we’re right there with you. But that didn’t stop us from creating our own version, built on a simple tomato, onion, and garlic base, then layered with herbed ricotta, golden-yolked eggs, and a sprinkle of Parmesan for good measure.
The real star of this dish? Conestoga Free Run Omega-3 eggs. They’re a favourite of our Vince’s at Home video hosts — and not just because they’re picky. These Ontario-farmed eggs have rich, golden yolks, with that vibrant colour coming from marigold extract in the hens’ feed. You can taste the difference.
As with all Vince’s at Home recipes, this one is unfussy and family-friendly. It’s made in one pan, perfect for a relaxed Sunday morning or holiday brunch. A crusty sourdough loaf on the side is all you need to turn this into a meal — just scoop, dip, and enjoy.
Whether you’re hosting or just feel like making something special for yourself, this egg bake delivers. And yes, our hosts had fun making it — you’ll hear the laughs, the “oops” moments, and the occasional culinary disagreement. Because that’s life in the Vince’s kitchen.
Hungry yet?
