Name: Caprese Baked Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

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

Ingredients

Balsamic Syrup

To Serve

Steps

Notes

Nutrition Facts