Caprese Baked Eggs
User Reviews
4.9
24 reviews
Excellent
Caprese Baked Eggs
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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!
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Ingredients
- 1 tbsp olive oil
- 2 garlic minced, cloves
- ½ onion diced (brown, white or yellow, small
- 14 oz / 400g cannellini beans or other beans of choice, can
- 14 oz / 400g crushed tomato canned
- ¼ cup chicken broth or water, or chicken stock
- 1 tbsp mixed Italian herbs , dried (Note 1 for substitution)
- ½ tsp sugar (optional) (Note 2)
- salt
- black pepper
- 7 oz / 200g cherry tomato 1/2 punnet
- ½ cup (packed) basil leaves roughly torn
- 6 oz / 180g bocconcini , sliced OR buffalo mozzarella, torn (Note 3)
- 4 egg
Balsamic Syrup
- 2/3 cup balsamic vinegar
- 2 tbsp brown sugar
- salt
To Serve
- bread toasted, crusty, 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.
Notes
- 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.
- You might need a touch of sweet if your canned tomatoes are a bit sour.
- I used baby bocconcini called “cherry bocconcini”, about the same size as the cherry tomatoes. So cute!
- 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!
- Nutrition per serving, assuming 4 servings, excluding toast.
Nutrition Information
Show Details
Serving
409g
Calories
404cal
(20%)
Carbohydrates
31.9g
(11%)
Protein
25g
(50%)
Fat
18.7g
(29%)
Saturated Fat
9.5g
(48%)
Cholesterol
202mg
(67%)
Sodium
600mg
(25%)
Potassium
245mg
(5%)
Fiber
7.5g
(30%)
Sugar
10.5g
(21%)
Vitamin A
1350IU
(27%)
Vitamin C
21.5mg
(24%)
Calcium
440mg
(44%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 409g | |
| Calories | 404cal | 20% |
| Carbohydrates | 31.9g | 11% |
| Protein | 25g | 50% |
| Fat | 18.7g | 29% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 202mg | 67% |
| Sodium | 600mg | 25% |
| Potassium | 245mg | 5% |
| Fiber | 7.5g | 30% |
| Sugar | 10.5g | 21% |
| Vitamin A | 1350IU | 27% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 440mg | 44% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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