I’m so excited to share with you one of my favorite ways to prepare eggs. These Caprese Eggs make a wonderful brunch item or an equally delicious, quick and easy dinner. With just a little more effort than it takes to fry an egg you can make an impressive, yummy egg dish that will please family or friends and, frankly, even yourself!
This recipe comes from my dear friend Craig. How lucky am I to have a great friend that shares incredible recipes with me!
The dish starts out with some sauteed onions and gently cooked tomatoes. The juice from the tomatoes makes a brothy little bit of sauce that is perfect to dip your toast in. Then you make little well shaped depressions in the cooked veggies and crack an egg in each well. You can see in the picture above the eggs are just about done. When the eggs are almost cooked to your liking, top the skillet with shredded cheese and cover it until it’s just melted. That’s the reason I call for the eggs to be cooked “almost to doneness”. They still have a minute or two to cook once the cheese gets added.
- Olive Oil - 2 Tablespoons
- Onion, Finely Chopped - 1/2 Cup
- Tomatoes, Chopped - 3 Medium
- Salt - 1/2 Teaspoon
- Pepper - 1/2 Teaspoon
- Eggs - 4 Large
- Mozzarella, Shredded - 1/2 Cup
- Fresh Basil, Finely Julienned - 1/2 Cup
- Slices Ciabatta, Toasted - 4