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Baked Caprese Eggs with Pesto

Baked Caprese Eggs with Pesto

I was craving eggs for lunch today and I had some leftover pesto in the refrigerator from the Chicken and Vegetable Skewers I made for dinner recently. I decided to do a quick saute of some grape tomatoes then tossed them with pesto and mozzarella and topped them with two eggs before placing them into the oven to bake. It turned out to be a healthy and delicious lunch. I loved the yolk mixed with the pesto and sweetened tomatoes. The creamy mozzarella and fresh basil made this breakfast extra special. I think I’ll be making these baked Caprese eggs with pesto again tomorrow!!

Baked Caprese Eggs with Pesto

How to Make Baked Caprese Eggs with Pesto

Prepare pesto – click here for the recipe.

Preheat the oven to 400 degrees.

Heat the olive oil in a small OVEN PROOF skillet over medium heat. Add the tomatoes and crushed red pepper flakes and cook, stirring often, for 1-2 minutes, or until softened. Season with sea salt and freshly cracked pepper, to taste, toss to coat evenly. Take the skillet off of the heat and spoon a bit of pesto on top and gently stir to coat evenly. Sprinkle the top with a bit of mozzarella cheese. Spread the tomatoes towards the sides of the skillet. Add a teaspoon of water (this will help the veggies not burn & the eggs not get browned on the bottom of the skillet). Carefully crack the eggs into the center of the skillet, making sure not to break the yolks. Season the top of the eggs with sea salt and freshly cracked pepper, to taste.

Baked Caprese Eggs with Pesto

Place into the oven and bake for 9-10 minutes or until the egg whites are set but the yolks are still soft and runny. Remove from the oven and sprinkle with additional pesto and mozzarella if desired. Serve plain or with toast. Enjoy!

Baked Caprese Eggs with Pesto

 

 

Baked Caprese Eggs with Pesto

 

Yield: 1

Total Time: 15 minutes

Ingredients:

1/2 tsp olive oil
Handful of grape tomatoes, sliced
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1-2 tsp pesto, to taste (click link up above for recipe)
1 tbsp mozzarella, shredded
2 eggs

Directions:

Prepare pesto – click here for recipe.

Preheat the oven to 400 degrees.

Heat the olive oil in a small OVEN PROOF skillet over medium heat. Add the tomatoes and crushed red pepper flakes and cook, stirring often, for 1-2 minutes, or until softened. Season with sea salt and freshly cracked pepper, to taste, toss to coat evenly. Take the skillet off of the heat and spoon a bit of pesto on top and gently stir to coat evenly. Sprinkle the top with a bit of mozzarella cheese. Spread the tomatoes towards the sides of the skillet. Add a teaspoon of water (this will help the veggies not burn & the eggs not get browned on the bottom of the skillet). Carefully crack the eggs into the center of the skillet, making sure not to break the yolks. Season the top of the eggs with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 9-10 minutes or until the egg whites are set but the yolks are still soft and runny. Remove from the oven and sprinkle with additional pesto and mozzarella if desired. Serve plain or with toast. Enjoy!

Recipe and photos by For the Love of Cooking.net

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9 Comments

  1. I swear you just read my mind!! I had a baked egg breakfast for the first time a couple days ago and thought it would be outstanding caprese style! Great post! Can’t wait to make this 😀

  2. This is such an ideal lunch/dinner to me! Such pretty colors, too 🙂

  3. i think this is AWESOME. i’m just all about the caprese combination these days and i think this is a fabulous way to feature it!

  4. I think this is going to have to be my breakfast tomorrow! Looks so tasty!

  5. I love pesto! I can’t believe I’ve never thought of putting it with eggs before. Thank you thank you thank you. Sounds super yummy!