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 baked. 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 this baked caprese eggs with pesto again tomorrow!!
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 to 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!