Caprese Baked Eggs

Ingredients · 2 servings

• 4Egg
• 250 gCherry tomato, halved
• 120 gMozzarella, torn
• 6 gBasil, torn (to serve)
• 1 tbspOlive oil
• 2 gSalt
• 1 gBlack pepper, ground

Equipment

oven, stovetop, knife, cutting board, bowl, spoon, ovenproof skillet, oven mitts, serving plate

Instructions

1. 1
   Mise En Place

   Gather measured ingredients, a scale, knife, cutting board, bowl, spoon, ovenproof skillet, and oven mitts before cooking. · 5 min

   What to look for: Ingredients are measured and tools are within reach.

2. 2
   Heat Skillet

   Heat oven to 204°C / 400°F and warm olive oil in an ovenproof skillet over medium heat until the oil looks glossy. · 3 min

   What to look for: Oil shimmers lightly in the skillet.

3. 3
   Soften Tomato

   Add cherry tomatoes, salt, and black pepper, then cook until the skins wrinkle and the cut sides release sweet juices. · 4 min

   What to look for: Tomatoes look glossy, softened, and slightly collapsed.

4. 4
   Add Egg

   Make 4 small spaces in the tomatoes, crack in the eggs, and scatter torn mozzarella around the whites without covering the yolks. · 2 min

   What to look for: Eggs sit in clear wells with mozzarella tucked around them.

5. 5
   Bake Egg

   Bake the skillet until the whites are set, the yolks still look soft, and the mozzarella melts into the tomatoes. · 7 min

   What to look for: Whites are opaque and cheese is melted.

6. 6
   Finish Basil

   Scatter torn basil over the hot skillet and rest for 1 minute so the herbs perfume the eggs without turning dark. · 1 min

   What to look for: Basil looks bright green and fragrant.

7. 7
   Serve Warm

   Serve the eggs straight from the skillet while the mozzarella is soft and the tomatoes are juicy. · 1 min

   What to look for: Each portion has eggs, tomatoes, melted mozzarella, and basil.