Caprese Baked Eggs Recipe a Delicious Italian Breakfast

Craving a taste of Italy for breakfast? Imagine a pan filled with sun-ripened tomatoes, creamy mozzarella, and perfectly baked eggs, all harmonizing in a dish simpler to make than it is delicious. Get ready for Caprese Baked Eggs – your new obsession.

Ingredients You'll Need

Okay, so you wanna whip up some Caprese Baked Eggs? You'll need a few simple things!

First, you gotta grab 1 tbsp of olive oil, 2 minced garlic cloves, and diced ½ small onion. No tears, okay?

Next up, snag a 14 oz can of cannellini beans, a 14 oz can of crushed tomato, and ¼ cup of chicken broth—or water if you're running low.

Then, add 1 tbsp of dried mixed Italian herbs. If you don't have any Italian herbs, you can make a quick mix, so don't sweat it! Include ½ tsp of sugar—if your tomatoes are a bit sassy—plus salt and pepper to taste.

Oh, yeah—get 7 oz of cherry tomatoes, roughly torn ½ cup of basil leaves, 6 oz of sliced bocconcini, and 4 eggs. Don't forget balsamic vinegar and brown sugar for a balsamic syrup! The fresh basil leaves really elevate the dish, contributing to the bright, fragrant flavor reminiscent of a traditional Caprese salad.

Step-by-Step Instructions

I'm now ready to guide you through the steps to make Caprese Baked Eggs, so let's get started! First, heat your oven to 350°F. While it's heating, sauté minced garlic and diced onion in olive oil until translucent—about 3 minutes. To add a baked seafood flair, you could prepare baked shrimp alongside for a protein-packed meal. Next, add those delicious cannellini beans, crushed tomato, chicken broth, Italian herbs, a pinch of sugar (if you want!), salt, and pepper. Simmer this mix for another 3 minutes, stirring occasionally, then stir in half the torn basil. Let's create some egg-cellent domes in your mix!

Make dents in the mixture with a spoon to crack your eggs.
Nestle cherry tomatoes and most of the sliced bocconcini around those eggs.
Pop the skillet into the oven.
Bake for 15 minutes—until the egg whites are set, but the yolks are still runny!

Sprinkle with remaining basil and bocconcini, then drizzle balsamic syrup. Serve with crusty bread!

Tips for the Best Baked Eggs

Now that you've got the hang of putting it all together, I want to share some neat tricks to really nail this Caprese Baked Eggs recipe!

First off, don't overcook the eggs! Keep an eye on them in the oven. You want those yolks runny—trust me, it's the best part to have when dipping a toasted crusty bread into it.

Next, use good-quality ingredients. Fresh basil and ripe cherry tomatoes make a world of difference! Also, if you aren't a fan of sweet eggs you can omit the sugar but it does help a lot if your canned tomatoes have an acid taste.

Feel free to experiment! Add a pinch of red pepper flakes for a little kick or swap out the cannellini beans for your favorite type. What do you have to loose?

Finally, the balsamic syrup is key. Don't skip it! It adds a touch of sweetness and acidity that really ties everything together – yum!