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Home Quick and Easy

Caprese Baked Eggs

By:Nagi
Published:12 Feb '16Updated:25 Mar '21
76 Comments
Recipe v Dozer v

If you love Caprese salad as much as I do, get your fix at breakfast with these Caprese-style Baked Eggs! Though I bake this, you can just as easily make it on the stove too – and it’s faster. I’ve provided directions for both methods in the instructions.

Caprese Baked Eggs with runny yolk eggs

Caprese salad is a brilliant example of Italian genius-ness: combining a few simple ingredients that go together so well it makes you want to do the happy dance with every bite. Just tomato, buffalo mozzarella/bocconcini, basil and balsamic vinegar. I’m in the syrupy balsamic camp, but plain is fine too!

I make Caprese salad on platters to serve as a shared appetizer. I thread it onto skewers for finger food. I make toasted sandwiches, toss it through pasta. I even stuff it into chicken breast – have you tried that before? Mmmm….it is SO GOOD!

How is it that it was only a few weeks ago that I thought to have it for breakfast in baked egg form??

Made this for Mother's Day. everyone scoffed it down!!!

Caprese Baked Eggs with toast

Beans in a fragrant tomato sauce with fresh bursts of basil. Eggs gently baked in the sauce, topped with beautifully blistered cherry tomatoes. Bocconcini cheese – some melted, some fresh. A scattering of fresh basil, a drizzle of syrupy balsamic and…..woah…..

Breakfast Caprese. With the added bonus of runny yolk to dip your crusty bread in. 😉

(And let’s just get the obvious out of the way – that’s not my Baby Hands. It’s my mother’s. Pity she didn’t pass her hand-genes down to me. 😆)

Caprese Baked Eggs with toast and balsamic

I had a very fleeting moment when I fretted that these Caprese Baked Eggs looked “too messy” to share. But you know what? I have never and will never choose my recipes based on how pretty they are.

It might look a mess, but this is a beautiful mess.

What a way to start a Sunday morning!

Stay in your PJ’s. Bottomless coffee. Who needs to go to out to a posh bistro for brunch? – Nagi x

MY FAVOURITE BREKKI/BRUNCHY EGG RECIPES

  • Healthy Egg Muffins – grab ‘n go brekki!

  • Shakshuka (Middle Eastern Baked Eggs)

  • Frittata – a classic everyone should know!

  • No Washing Up Ham Egg Bread Bowls & Ham Egg Pockets

  • Quiche Lorraine (must try at least once!)

  • A classic Omelette or a Fluffy Egg White Omelette

Closeup of Caprese Baked Eggs

Caprese Baked Eggs with toast and balsamic

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Caprese Baked Eggs drizzled with balsamic vinegar, with toast

Caprese Baked Eggs

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Breakfast
Italian, Western
4.92 from 12 votes
Servings4
Tap or hover to scale
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  • 147
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!

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

Instructions

  • 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!

Balsamic Syrup

  • 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.

Recipe Notes:

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 Nutrition

Nutrition Information:

Serving: 409gCalories: 404cal (20%)Carbohydrates: 31.9g (11%)Protein: 25g (50%)Fat: 18.7g (29%)Saturated Fat: 9.5g (59%)Cholesterol: 202mg (67%)Sodium: 600mg (26%)Potassium: 245mg (7%)Fiber: 7.5g (31%)Sugar: 10.5g (12%)Vitamin A: 1350IU (27%)Vitamin C: 21.5mg (26%)Calcium: 440mg (44%)Iron: 1.4mg (8%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

LIFE OF DOZER

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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76 Comments

  1. Amy Morgan says

    September 17, 2022 at 10:33 pm

    5 stars
    A yummy way to use up some of our eggs during the chicken’s busy season 😄

    Reply
  2. Kym says

    March 14, 2019 at 7:28 pm

    Hi Nagi would I be able to make this up to the egg stage for my lunch box and then cook the eggs at work I only have access to a microwave

    Reply
    • Nagi says

      March 15, 2019 at 7:29 pm

      Hi Kym! I wouldn’t recommend trying to cook raw eggs in the sauce in the microwave. I suggest you make the complete dish, then scoop the eggs from the sauce and store them separate. Heat the sauce at work until hot, then add your cooked eggs back in, and keep heating until the eggs are just hot enough too. The yolks won’t be totally runny but they shouldn’t be way overcooked either. Good luck! –Nx

      Reply
      • Kym Mackie says

        March 16, 2019 at 9:53 pm

        5 stars
        Thank you Nagi for the tips..not sure this batch will even make it to work everyone at home is enjoying them so much

        Reply
  3. Kim says

    April 1, 2018 at 2:44 pm

    5 stars
    We have chickens so always looking at creative ways to use the eggs (also had some cannellini beans) and this recipe did not disappoint! We had it for dinner and I ended up making the making the sauce and then placing it into a small baking dish and then cracking in 2 eggs and baked in the oven! Was great as the following night we had leftovers and didn’t have to worry about the eggs being overcooked etc.
    My husband has requested I make this numerous times. Keep up the great recipes!!
    Thanks xx

    Reply
  4. Trine says

    July 28, 2017 at 3:18 pm

    This looks absolutely fabulous!! Seems I like to make such a delicious baked egg recipes. This is the first time I made it for my family. It turned out excellent. Thanks for sharing this with us.

    Reply
    • Nagi says

      July 30, 2017 at 5:10 pm

      I’m so pleased you enjoyed it Trine! N xx

      Reply
  5. Magnus says

    August 15, 2016 at 10:02 pm

    I tried this on the weekend, and thought there was perhaps a bit too much liquid and not enough flavour. I can see it being really good, but was wondering if there were any pointers to reduce the liquid and pump up the flavour. Do you think the stock really adds to it or is that killing the basil and herb mix?

    The KFC chicken worked amazingly though, so half way there!!

    Cheers,

    Reply
    • Kiera says

      August 29, 2020 at 11:34 am

      4 stars
      Yum!!! I used half of a chicken stock cube without water and it was just right. Will definitely make again, perhaps with chorizos. Thanks Nagi x

      Reply
  6. Deborah says

    July 30, 2016 at 4:43 am

    5 stars
    Ok, I know this is SUPPOSED to be a meat free recipe, but I changed it. I replaced the eggs with chicken and it came out amazingly good!

    Here is what I did:
    I used boneless skinless chicken breasts (thighs would work too), gave them a dusting with salt, pepper & garlic powder then sauted them until nicely browned (but not fully cooked through). I set them aside, and followed the rest of the recipe until you add in the eggs….this is where I added in the chicken. I made sure to add in the juices from the chicken to the sauce (you can’t discard that yumminess). The last of the instructions remained the same and it came out BEAUTIFULLY and really good. I served over Olive Oil & Garlic Couscous!

    If anyone else wants to try this – go for it. You won’t be disappointed.

    A few tips: If using chicken breasts, and they are quite large & thick, I would suggest cutting them in half. Do not use garlic salt – as you cannot control the salt content that way and you will likely end up with an overly salty dish. For those of you who like a little ‘kiss’ of heat, you can add in a small amount of Cayenne Pepper while the sauce is simmering…and you are adjusting the flavor and herbs to your liking.

    Reply
    • Nagi says

      August 1, 2016 at 1:49 pm

      Woo hoo! Love the changes you made to this – YUM!!!! So Caprese Chicken! I think you’ve give me yet ANOTHER idea Deborah…… N x

      Reply
      • Deborah says

        August 2, 2016 at 12:40 am

        5 stars
        Nagi, I’m so happy you liked this changes I made, and that I can inspire you! I LOVE to cook, and I dabble quite a bit. I love big bold flavors…but I also like to keep it simple. Your recipes give me just that and inspire me too.

        Ohh I also want to tell you that when I made this dish, I had a total of 6 pieces of chicken (3 chicken breasts cut in half – enough for me for a week of meals). I still had one left when my boyfriend came home (he was on a week long trip) and fed it to him. He LOVED IT!

        A week of fast food and restaurants…he really wanted a home cooked meal and couldn’t stop saying “Mmmm!!!” as he was eating it.

        Thank YOU so much for the inspiration! Happy COOKING!

        Deb

        Reply
  7. Leanne says

    July 10, 2016 at 3:47 pm

    Loved this! Was the perfect Sunday Brunch Thank You, I might add some Swiss brown mushrooms next time ?

    Reply
    • Nagi says

      July 11, 2016 at 8:40 pm

      I’m so glad you love this too Leanne! Thank you so much for letting me know! N x

      Reply
  8. Wooclip says

    February 18, 2016 at 5:52 pm

    Wow these look so yummy! My mouth is watering just looking at your photos.

    Reply
    • Nagi | RecipeTin says

      February 19, 2016 at 7:26 am

      Thank you so much!!

      Reply
  9. Jill says

    February 17, 2016 at 7:40 pm

    Don’t wait for breakfast – we have just enjoyed for DINNER ?
    Totally yum – to suit our taste buds next time I would add a little fried chorizo for spice and hotness. Also think the tinned tomatoes could be drained before adding to the pan to reduce some if the liquid.

    Thanks Nagi – this one is definitely going in my recipe folder ?

    Reply
    • Nagi | RecipeTin says

      February 18, 2016 at 8:20 am

      Oooh….chorizo is the best addition to this!!! I wanted to include it but I’ve done so many chorizo recipes, I thought I better do something different!! 🙂

      Reply
  10. Claudia | The Brick Kitchen says

    February 17, 2016 at 4:45 pm

    Ahhhh baked eggs is my fave at the moment – I normally make a middle-eastern style one with dukkah/cumin/paprika/feta/coriander though, so I love the sound of your caprese style version. Will definitely have to try it to change up my baked egg routine!! and crusty bread?? OMG.

    Reply
    • Nagi | RecipeTin says

      February 17, 2016 at 6:12 pm

      ME TOO! Shakshuka style!

      Reply
  11. Sarah says

    February 17, 2016 at 2:11 pm

    These don’t look messy, they look awesome! I love the caprese flavour combo, and for breakfast with eggs? Amazing!

    Reply
    • Nagi | RecipeTin says

      February 17, 2016 at 6:09 pm

      Isn’t Caprese just DA BOMB??!!

      Reply
  12. Leslie says

    February 17, 2016 at 8:21 am

    Nagi, could you make the recipe up to instruction 3 and then keep it in the fridge and use on an ‘as wanted’ basis adding the eggs etc. when you are ready to cook it? I’m thinking if only one portion was needed for breakfast, I could use a quarter of the recipe but if I needed two portions, I could use half the recipe.

    Reply
    • Nagi | RecipeTin says

      February 17, 2016 at 6:06 pm

      You sure can Leslie! You could scoop out the tomato sauce into smaller containers and just crack an egg right in there! 🙂

      Reply
  13. Monica says

    February 17, 2016 at 1:12 am

    Love everything about this. I enjoy all the flavors – love that you added the beans – and what is better than sauce with eggs and toast! This is a stellar breakfast!!

    Reply
    • Nagi | RecipeTin says

      February 17, 2016 at 6:04 pm

      Thank you Monica!❤️

      Reply
  14. Pat@savorthebest.com says

    February 16, 2016 at 4:15 pm

    This does look amazing, Nagi! I’m not waiting till the weekend though. Tomorrow would be just perfect. 🙂

    Reply
    • Nagi | RecipeTin says

      February 17, 2016 at 6:03 pm

      I know, right? ?

      Reply
  15. Jem @ Lost in Utensils says

    February 15, 2016 at 7:19 pm

    5 stars
    It’s everything breakfast is begging for. DIVINE!

    Reply
    • Nagi | RecipeTin says

      February 16, 2016 at 8:27 am

      Who needs to go OUT???!!!

      Reply
  16. Marie-Charlotte Chatelain says

    February 15, 2016 at 10:11 am

    5 stars
    OMG it looks seriously amazing. Anything with basil and mozzarella is a big big winner for me but the idea of using them with eggs is just brilliant. I eat eggs for breakfast almost every morning so I’ll definitely try your recipe for sure 🙂 And you’re right, it’s a very beautiful mess and your pictures are mouthwatering! Nom nom nom

    Reply
    • Nagi | RecipeTin says

      February 16, 2016 at 8:22 am

      Thanks so much Marie-Charlotte!!!! BRING ON MESSY FOOD!

      Reply
  17. Kennedy Cole @ KCole's Creative Corner says

    February 15, 2016 at 5:29 am

    5 stars
    I absolutely HAVE to make this for brunch soon! What a wonderful idea! I love baked eggs AND the caprese combo, so this is right up my alley. Can’t wait to try this ASAP! 😀

    Reply
    • Nagi | RecipeTin says

      February 16, 2016 at 8:13 am

      YES YOU DO!!! <3

      Reply
  18. Helen @ Scrummy Lane says

    February 14, 2016 at 11:30 pm

    Messy rules in my book, Nagi.

    And anyway, I think this looks gorgeous, especially in that beautiful bowl.

    Love the addition of the beans. What a perfect breakfast!

    Reply
    • Nagi | RecipeTin says

      February 16, 2016 at 8:12 am

      You’re right, the BEST food is the messiest!!!

      Reply
  19. Evelyne CulturEatz says

    February 14, 2016 at 8:02 am

    A stunning mess I say lol, gorgeous and I love runny yolks! So pretty with the tomatoes on the vine. I think I have everything at home for Sunday brunch 🙂

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:31 pm

      Runny yolks are DA BOMB!!! 🙂

      Reply
  20. Sabrina says

    February 14, 2016 at 2:27 am

    This looks so so good!! I know I would love it 🙂

    Reply
    • Nagi | RecipeTin says

      February 14, 2016 at 7:24 pm

      Thanks hun!!! 🙂

      Reply
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