Have breakfast in Italy with our wonderful Caprese Skillet Eggs. Sauteed onions, gently cooked tomatoes, mozzarella, basil and olive oil await.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.
Top the skillet with fresh basil and your done! Serve with warm buttered toast and you have a wonderful meal! Enjoy!
More Egg Recipes
Classic Deviled Eggs – Hint of sweetness yet infused with flavor!
Barbecued Ranch Deviled Eggs – Delicious appetizer perfectly seasoned accompanied with bacon!
More Breakfast Recipes…
Bisquick Breakfast Casserole – This easy cheesy Bisquick Breakfast Casserole is loaded with sausage, egg, potatoes, and peppers. Famished folks, this feast has your name on it!
Caprese Skillet Eggs
- 2 Tablespoons Olive Oil
- 1/2 Cup Onion Finely Chopped
- 3 Medium Tomatoes Chopped
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 4 Large Eggs
- 1/2 Cup Mozzarella Shredded
- 1/2 Cup Fresh Basil Finely Julienned
- 4 Slices Ciabatta Toasted
- In a 12 inch skillet, saute onions in olive oil over medium heat until they're soft. Add tomatoes, salt, and pepper and continue to cook until the tomatoes begin to soften and release their juices, about 5 minutes.
- Use a large spoon to create 4 evenly spaced "well" shaped depressions in tomato mixture. Crack an egg in each depression, cover the skillet and cook until the whites have set and the yolks are almost cooked to desired doneness, 3-4 minutes. Sprinkle skillet with cheese and cover and cook just till the cheese is melted. Sprinkle skillet with basil and serve in 4 individual plates with warm prepared toast.
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Quick, easy and delicious! Thank you! This is the first recipe of yours that I have tried. It won’t be the last.
Yaaaay! Thanks, Bill 🙂