When breakfast or brunch calls for that special touch, a special dish is what you are looking for. This Caprese Egg Bake covers all the bases for your next special event. The fragrant Italian seasonings atop the tasty beans, sweet cherry tomatoes, and eggs-cooked-to-perfection, melded together with the creamy bocconcini mozzarella, forms an exquisite dish for anyone with discerning tastes. Caprese Egg Bake is the best way to start your special day with the ones you love. Enjoy!
Ingredients
For the egg bake:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 small onion, diced
- 1 (14-ounce) can cannellini beans
- 1 (14-ounce) can crushed tomato
- 1/4 cup chicken broth or water
- 1 tablespoon mixed dried Italian herbs
- 1/2 teaspoon sugar, plus more, to taste
- salt, to taste
- black pepper, to taste
- 1/2 cup basil leaves, roughly torn and packed, divided
- 4 eggs
- 7 ounces cherry tomatoes
- 1 (6-ounce) bocconcini mozzarella, sliced, or buffalo mozzarella, torn, divided
- crusty bread, to taste, toasted and sliced, for serving
For the balsamic syrup:
- 2/3 cup balsamic vinegar
- 2 tablespoons brown sugar
- salt, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large skillet over medium-high heat, heat the olive oil.
Step 3 –Add the garlic and the onion to the heated olive oil and sauté until they are translucent, about 3 minutes.
Step 4 –Add the cannellini beans, the crushed tomatoes, the chicken broth, the mixed Italian herbs, the sugar, the salt, and the black pepper to the onion mixture and bring to a simmer.
Step 5 –Reduce the heat to medium and cook the bean mixture, stirring occasionally, about 3 minutes.
Step 6 –Taste the bean mixture and adjust the seasoning with the salt, the black pepper, and the sugar as needed.
Step 7 –Stir 1/2 of the basil leaves into the bean mixture and stir to combine.
Step 8 –Use the back of a wooden spoon to make four openings in the bean mixture and add one egg into each opening.
Step 9 –Add the cherry tomatoes and 3/4 of the bocconcini to the top of the bean mixture.
Step 10 –Bake the casserole until the egg whites are just set and the egg yolks are still runny, about 15 minutes.
Step 11 –While the casserole is baking, in a small saucepan over medium heat, add the balsamic vinegar, the brown sugar, and the salt, bring to a simmer, and cook until it thickens and is syrupy, 4-5 minutes.
Step 12 –Sprinkle the remaining basil and the remaining bocconcini cheese over the top of the egg bake.
Step 13 –Serve the casserole with the balsamic syrup and the crusty bread.
