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Home Quick and Easy

Caprese Baked Eggs

By:Nagi
Published:12 Feb '16Updated:16 Dec '20
75 Comments
Recipe v Dozer v

If you love Caprese salad as much as I do, get your fix at breakfast with these Caprese-style 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 Baked Eggs with runny yolk eggs

Caprese salad 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 salad 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 in baked egg form??

Made this for Mother's Day. everyone scoffed it down!!!

Caprese Baked Eggs with toast

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. 😆)

Caprese Baked Eggs with toast and balsamic

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

MY FAVOURITE BREKKI/BRUNCHY EGG RECIPES

  • Healthy Egg Muffins – grab ‘n go brekki!
  • Shakshuka (Middle Eastern Baked Eggs)
  • Frittata – a classic everyone should know!
  • No Washing Up Ham Egg Bread Bowls & Ham Egg Pockets
  • Quiche Lorraine (must try at least once!)

Closeup of Caprese Baked Eggs

Caprese Baked Eggs with toast and balsamic

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Caprese Baked Eggs drizzled with balsamic vinegar, with toast

Caprese Baked Eggs

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Breakfast
Italian, Western
4.91 from 11 votes
Servings4
Tap or hover to scale
Print
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!

Ingredients

  • 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

Balsamic Syrup

  • 2/3 cup balsamic vinegar
  • 2 tbsp brown sugar
  • Salt

To Serve

  • Toasted crusty bread slices

Instructions

  • 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!

Balsamic Syrup

  • 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.

Recipe Notes:

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.
Caprese Baked Eggs Nutrition

Nutrition Information:

Serving: 409gCalories: 404cal (20%)Carbohydrates: 31.9g (11%)Protein: 25g (50%)Fat: 18.7g (29%)Saturated Fat: 9.5g (59%)Cholesterol: 202mg (67%)Sodium: 600mg (26%)Potassium: 245mg (7%)Fiber: 7.5g (31%)Sugar: 10.5g (12%)Vitamin A: 1350IU (27%)Vitamin C: 21.5mg (26%)Calcium: 440mg (44%)Iron: 1.4mg (8%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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75 Comments

  1. Helen @ Scrummy Lane says

    February 14, 2016 at 11:30 pm

    Messy rules in my book, Nagi.

    And anyway, I think this looks gorgeous, especially in that beautiful bowl.

    Love the addition of the beans. What a perfect breakfast!

    Reply
    • Nagi | RecipeTin says

      February 16, 2016 at 8:12 am

      You’re right, the BEST food is the messiest!!!

      Reply
  2. Evelyne CulturEatz says

    February 14, 2016 at 8:02 am

    A stunning mess I say lol, gorgeous and I love runny yolks! So pretty with the tomatoes on the vine. I think I have everything at home for Sunday brunch 🙂

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:31 pm

      Runny yolks are DA BOMB!!! 🙂

      Reply
  3. Sabrina says

    February 14, 2016 at 2:27 am

    This looks so so good!! I know I would love it 🙂

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:24 pm

      Thanks hun!!! 🙂

      Reply
  4. Muna Kenny says

    February 13, 2016 at 11:53 pm

    Nagi! If we ever met and you made this Caprese Baked Eggs for me, you and I will be friends forever and ever and ever and ever 🙂 …. Beautiful clicks Nagi, and the lighting is perfect!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:23 pm

      Awww, thank you Muna!! Hope you are having a WONDERFUL weekend!! N x

      Reply
  5. Victoria of Flavors of the Sun says

    February 13, 2016 at 1:34 pm

    These look wonderful! What an interesting take on caprese! Not messy at all!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:18 pm

      Thanks Victoria!!! Isn’t caprese just the best?? <3

      Reply
  6. Barbara Schieving says

    February 13, 2016 at 1:14 pm

    Your Caprese eggs look fabulous not messy. Gorgeous photos!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:18 pm

      Thanks Barbara!! Hope you’re having a FAB weekend! 🙂

      Reply
  7. Lyn says

    February 13, 2016 at 11:41 am

    I would eat this messy recipe, breakfast, lunch or dinner. Another Winner….thanks:)

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:15 pm

      Awww, thanks Lyn!!! Glad you like the look of it even if it’s a mess!! 😉 N x

      Reply
  8. Gloria | Food Oh Glorious Food says

    February 13, 2016 at 10:00 am

    These look sooooo good. I am definitely going to make these one weekend! What a beautiful medley of deliciousness. YUM!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:15 pm

      THANKS GLORIA!!!! Nice bright sunny colours to kick off a weekend! 🙂

      Reply
  9. London @ Gluten Free with L.B. says

    February 13, 2016 at 9:36 am

    5 stars
    Those eggs look scrumptious! Breakfast is such a difficult meal to be creative with but I love your combo of caprese + eggs! Simply genius.

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:15 pm

      Thank you so much!!! I know, I get stuck on breakfast quite often actually, which is why I tend to only do one or two a month!

      Reply
  10. Kathleen | Hapa Nom Nom says

    February 13, 2016 at 7:38 am

    Omg, it’s like eggs in purgatory meets caprese and have a love child! And so not a mess! Comfort food such as this shouldn’t be styled too much anyway, keeps it inviting 🙂 This is so genius, Nagi! As always you’re making me incredibly hungry!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:14 pm

      Right back at you! That salmon curry video….ugh. You inspired me to make a red curry recipe too!!!

      Reply
  11. rochelle mortensen says

    February 13, 2016 at 7:05 am

    This looks like heaven in a skillet! Thank you!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:14 pm

      Thanks Rocelle!! So glad you like the look of it, I was worried it looked too messy! 🙂

      Reply
  12. Inge Koran says

    February 13, 2016 at 4:28 am

    Hello-Although I am a new follower, you need to know I am enjoying your posts a lot. Thank you.

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:09 pm

      Thank you Inge! I hope you enjoy my recipes!! 🙂

      Reply
  13. Debbie @ Cooks with Cocktails says

    February 13, 2016 at 4:00 am

    5 stars
    That beautiful mess is coming camping with us this year. It is such a simple but beautiful recipe. Love love your pictures!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:09 pm

      Oooh YES!!! HOW have I never made this camping before???!!!

      Reply
  14. Thea says

    February 13, 2016 at 3:49 am

    Looks amazing! Can’t wait to try, but one question – when do I add the cheese? I couldn;t find it in the recipe. I assume with the eggs and tomatoes?

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:08 pm

      Gah. Sorry Thea! Fixed 🙂 Most of it gets added on top before baking, then I use the rest after it comes out of the oven 🙂

      Reply
  15. Cathy says

    February 13, 2016 at 3:45 am

    I would love waking up to a beautiful mess like this! My kind of breakfast, brunch, whatever?

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:08 pm

      ME TOO!!! I eat eggs all day! 🙂

      Reply
  16. Immaculate says

    February 13, 2016 at 3:36 am

    5 stars
    Messy ? You are Nuts! You have got me fired up this morning with this breakfast – Love just about everything you have going on in here. What an Elegant breakfast!!!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:07 pm

      Elegant?? BA HA! You’re being too NICE!!!! 😉

      Reply
  17. Sally says

    February 13, 2016 at 3:23 am

    I would use Fat Free Chicken Broth, and just plain Balsamic on the side. I am a Diabetic who had a heart attack last year so I am trying to watch my fat AND Carb intake.

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:07 pm

      That will be just fine Sally!! If you wanted to drop the fat more you could even substitute the cheese with an even lower fat cheese. Even dollops of ricotta would be delicious!!

      Reply
  18. Dorothy Dunton says

    February 13, 2016 at 2:36 am

    Hi Nagi! I’d eat this beautiful “mess” any time! I prefer real food and this has it all! And those eggs… 🙂 Another winner!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:05 pm

      Thanks Dorothy!! Glad you approve 🙂 Hope you and Gary are having a wonderful Valentine’s Day weekend! Who’s cooking?? 😉 N x

      Reply
      • Dorothy Dunton says

        February 15, 2016 at 7:57 am

        Hi Nagi! Happy Valentines Day! I made brunch, a take on your honey glazed pork tenderloin. Thin slices of pork drizzled with honey and sauteed in a skillet served on hot biscuits! 🙂 I also made a my chocolate cake with fulffy peanut butter frosting. Dinner is on Gary…pan roasted duck breast with an orange, honey and balsamic glaze, asparagus and new potatoes poached in milk with herbs. I’m happy (except for the fact that we have gotten 4″ of snow in the last hour)! I really don’t care because we don’t have to go anywhere until this stuff melts! 🙂

        Reply
        • Nagi | RecipeTin says

          February 16, 2016 at 8:16 am

          Awww…..you two…..you are both amazing! One day you have to send me a photo. ❤️Pretty please?? PS that duck…..sounds incredible! I was actually about to start a red duck curry recipe! What are the chances?? ?

          Reply
  19. Lauren @ Lauren Caris Cooks says

    February 13, 2016 at 2:30 am

    This is DEFINITELY my kind of thing!! I did a shakshuka baked eggs recipe last week but I LOVE the caprese baked eggs idea! It looks absolutely gorgeous!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:04 pm

      Thanks Lauren!!! Hope you’re having a fab weekend! N x

      Reply
  20. Jasline (Foodie Baker) says

    February 12, 2016 at 6:08 pm

    This is such a beautiful looking and delicious mess! I’ve never thought of baking caprese, with eggs some more, the runny yolk is simply irresistible!

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:32 pm

      Thanks so much Jasline!!! I have a theory runny yolk can make anything better …. 😉

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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