Caprese Baked Eggs

Name: Telur Panggang Caprese
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 tbsp olive oil; 2 g arlic 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; 2/3 cup balsamic vinegar; 2 tbsp brown sugar; Salt; Toasted crusty bread slices

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!

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium ⭐ 4.9 (15) 👁️ 5 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

4 servings

1 tbsp olive oil
2 g arlic 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
2/3 cup balsamic vinegar
2 tbsp brown sugar
Salt
Toasted crusty bread slices

Steps

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.