Tomato Baked Eggs (Caprese Style)

overhead shot of caprese baked eggs in skillet surrounded by toast and fresh basil

Print Recipe

5 from 1 vote

These Caprese Style Baked Eggs are totally delicious and so simple to make!

Prep Time5

Cook Time35

Total Time40

Course: Brunch, Lunch

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Cast Iron Skillet & Wooden Spoon (or other oven-safe skillet)
Baking Tray, Small Pot & Brush (for toast)
Paper Towels (for patting mozzarella dry)
Sharp Knife & Chopping Board

Ingredients

Baked Eggs

2x 14oz/400g good quality cans of Chopped Tomatoes
6 Eggs
1 cup / 150g Sun Dried Tomatoes, finely diced
3.5oz / 100g Fresh Mozzarella, roughly torn & patted dry to remove moisture
1 small bunch Fresh Basil, finely diced (save some small leaves to serve)
2 tbsp Sun Dried Tomato Oil, from the jar (can sub Extra Virgin Olive Oil)
3-4 cloves of Garlic, very thinly sliced
1/2 tsp Sugar
1/4 tsp EACH: Salt, Black Pepper, or to taste (plus more to season eggs)

To Serve

1 small Baguette, sliced (3 or so slices each)
2 tbsp Extra Virgin Olive Oil
Balsamic Glaze, as needed

Instructions

In a large cast iron/oven-safe skillet over medium heat, add 2 tbsp sun dried tomato oil. Add garlic and fry for a couple of mins until it starts to tinge with colour, then pour in the chopped tomatoes. Fill one of the cans up halfway with water, give it a swill, then pour into the second can and swill that out too. Pour into the pan then add sun dried tomatoes, basil, sugar, salt & pepper.
Give it all a good stir, then simmer for 20mins. This is important to marry the flavours and reduce the sauce.
Meanwhile, add sliced bread to a tray and brush one side with oil. Place under the grill and broil until crisp. Flip the slices over, brush with oil and place back under the grill until the other side is crisp. Place to one side and preheat the oven to 180C/350F.
Once the sauce has reduced, check for seasoning and adjust if needed. Use your wooden spoon to make a well/dent in the sauce. Crack an egg into the well, then repeat with the remaining eggs. Place the skillet in the oven for 7-10mins, or until the whites are just about cooked through and the yolk is still a little runny. Check regularly after 6-7mins as they'll cook quickly, and keep in mind they'll carry on cooking a little more once out of the oven.
Season the eggs with a pinch of salt & pepper. Dot over the torn mozzarella, then drizzle over the balsamic glaze and finish with a sprinkle of basil. Tuck in with toast and enjoy!

Video

Notes

a) Mozzarella - You could bake the mozzarella with the eggs, I just much prefer it freshly torn on top. In both cases though it's important to soak up as much moisture from the mozzarella as possible, otherwise it'll turn everything watery as it warms up.

b) Bread - You could also toast the bread in a pan instead of under the grill. You don't have to toast the bread at all - in which case I recommend big hunks of buttered bread.

c) Balsamic Glaze - You can use Homemade Balsamic Glaze or store-bought. Either way, just make sure it's balsamic glaze, not straight balsamic vinegar, otherwise it'll spoil the dish!

d) Calories - Whole recipe divided by 3 without bread.

Nutrition