If you love Caprese as much as I do, get your fix at breakfast with these Caprese Baked Eggs! Though I bake this, you can just as easily make it on the stove too – and it’s faster. I’ve provided directions for both methods in the instructions.
Caprese is a brilliant example of Italian genius-ness: combining a few simple ingredients that go together so well it makes you want to do the happy dance with every bite. Just tomato, buffalo mozzarella/bocconcini, basil and balsamic vinegar. I’m in the syrupy balsamic camp, but plain is fine too!
I make Caprese on platters to serve as a shared appetizer. I thread it onto skewers for finger food. I make toasted sandwiches, toss it through pasta. I even stuff it into chicken breast – have you tried that before? Mmmm….it is SO GOOD!
How is it that it was only a few weeks ago that I thought to have it for breakfast??
Beans in a fragrant tomato sauce with fresh bursts of basil. Eggs gently baked in the sauce, topped with beautifully blistered cherry tomatoes. Bocconcini cheese – some melted, some fresh. A scattering of fresh basil, a drizzle of syrupy balsamic and…..woah…..
Breakfast caprese. With the added bonus of runny yolk to dip your crusty bread in. 😉
(And let’s just get the obvious out of the way – that’s not my Baby Hands. It’s my mother’s. Pity she didn’t pass her hand-genes down to me. ? )
I had a very fleeting moment when I fretted that these Caprese Baked Eggs looked “too messy” to share. But you know what? I have never and will never choose my recipes based on how pretty they are.
It might look a mess, but this is a beautiful mess.
What a way to start a Sunday morning!
Stay in your PJ’s. Bottomless coffee. Who needs to go to out to a posh bistro for brunch? – Nagi x
- 1 tbsp olive oil
- 2 garlic cloves , minced
- ½ small onion , diced (brown, white or yellow)
- 14 oz / 400g can cannellini beans (or other beans of choice)
- 14 oz / 400g can crushed tomato
- ¼ cup chicken broth/stock (or water)
- 1 tbsp mixed Italian herbs , dried (Note 1 for substitution)
- ½ tsp sugar (optional) (Note 2)
- Salt and pepper
- 7 oz / 200g cherry tomatoes (1/2 punnet)
- ½ cup (packed) basil leaves roughly torn
- 6 oz / 180g bocconcini , sliced OR buffalo mozzarella, torn (Note 3)
- 4 eggs
- 2/3 cup balsamic vinegar
- 2 tbsp brown sugar
- Toasted crusty bread slices
Heat oven to 180C/350F. Heat olive oil in a medium skillet over medium high heat.
Add garlic and onion and sauté for 3 minutes or until translucent.
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.
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.
Transfer to the oven. Bake for 15 minutes or until whites are just set but yolks are still runny (or to taste).
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!
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.
1. If you don’t have mixed Italian herbs on hand, make up your own quick one using a mix of dried thyme, parsley, basil, pinch of red pepper flakes plus a dash of garlic and/or onion powder if you have it.
2. You might need a touch of sweet if your canned tomatoes are a bit sour.
3. I used baby bocconcini called “cherry bocconcini”, about the same size as the cherry tomatoes. So cute!
4. You can actually make this on the stove – and it’s faster too. Plus you can control how much the eggs are cooked more easily. Just place the lid on and leave it on medium heat for 5 minutes or so, or until the eggs are cooked. You can peek to check! Using this method is easier but the cherry tomatoes don’t get as blistered and the eggs will form more of a translucent white skin over the yolk. No difference in flavor, just a personal preference to bake this in the oven!
5. Nutrition per serving, assuming 4 servings, excluding toast.