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!
Cuisine: Italian, Western
Author: Nagi | RecipeTin Eats
2garlic cloves, minced
½small onion, diced (brown, white or yellow)
14 oz / 400g can cannellini beans(or other beans of choice)
14 oz / 400g can crushed tomato
¼cupchicken broth/stock(or water)
1tbspmixed Italian herbs, dried (Note 1 for substitution)
½tspsugar(optional) (Note 2)
Salt and pepper
7 oz / 200g cherry tomatoes(1/2 punnet)
½cup (packed) basil leaves roughly torn
6 oz / 180g bocconcini, sliced OR buffalo mozzarella, torn (Note 3)
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.