Baked Caprese Eggs with Pesto

I was craving eggs for lunch today and had some leftover pesto in the refrigerator from the Chicken and Vegetable Skewers I made for dinner the night before. After looking in the fridge, I made this baked caprese eggs with pesto recipe. I loved the yolk mixed with the pesto & sweetened tomatoes and the creamy mozzarella and fresh basil made this breakfast extra special.

Baked Caprese Eggs with Pesto

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
• 1 tbsp mozzarella, shredded
• 2 eggs

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 OVENPROOF cast iron 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, and toss to coat evenly.

Take the skillet off heat, 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 milk or cream (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!

Baked Caprese Eggs with Pesto

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Breakfast

Cuisine: Italian

Servings: 1

Author: Pam - For the Love of Cooking

Equipment

• Small Ovenproof Cast Iron Skillet

Ingredients

• 1 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
• 1 tbsp mozzarella shredded
• 2 eggs

Instructions

• Prepare pesto - click here for the recipe.
• Preheat the oven to 400 degrees.
• Heat the olive oil in a small OVENPROOF cast iron 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, and toss to coat evenly.
• Take the skillet off heat, 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 milk or cream (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!

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