Caprese Baked Eggs
Caprese - for breakfast! Though I'd happily have this for lunch or dinner. :) I like to melt most of the bocconcini and reserve a few slices to top it just before serving. But it's entirely up to you!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves (, minced)
- 1/2 small onion (, diced (brown, white or yellow))
- 14 oz can cannellini beans ((or other beans of choice))
- 14 oz can crushed tomato
- 1/4 cup chicken broth/stock ((or water))
- 1 tbsp mixed Italian herbs (, dried (Note 1 for substitution))
- 1/2 tsp sugar ((optional) (Note 2))
- Salt and pepper
- 7 oz cherry tomatoes ((1/2 punnet))
- 1/2 cup (packed) basil leaves roughly torn
- 6 oz bocconcini (, sliced OR buffalo mozzarella, torn (Note 3))
- 4 eggs
- 2/3 cup balsamic vinegar
- 2 tbsp brown sugar
- Salt
- Toasted crusty bread slices
Instructions
- 1
Heat oven to 180C/350F. Heat olive oil in a medium skillet over medium high heat.
- 2
Add garlic and onion and sauté for 3 minutes or until translucent.
- 3
Add cannellini beans, tomato, chicken broth, herbs, sugar, salt and pepper. Bring to simmer, turn down heat to medium and cook for 3 minutes, stirring occasionally. Adjust salt, pepper and sugar to taste. Stir through HALF the basil.
- 4
Make dents in the mixture using the back of a wooden spoon. Crack eggs into the dent. Top with cherry tomatoes and most of the bocconcini around the eggs.
- 5
Transfer to the oven. Bake for 15 minutes or until whites are just set but yolks are still runny (or to taste).
- 6
Sprinkle over remaining basil and bocconcini cheese. Either drizzle the Balsamic Syrup over in the skillet or serve on the side for people to help themselves. Serve with crusty bread!
- 7
Place balsamic vinegar, sugar and salt in a small frypan or saucepan over medium high heat. Bring to simmer then turn down to medium. Simmer for 4-5 minutes, stirring occasionally, until syrupy. It's ready when your spatula leaves a path when you run it across the bottom of the frypan. Set aside until required. Use hot or at room temperature - it thickens as it cools.