Caprese Skillet Eggs
Have breakfast in Italy with our wonderful Caprese Skillet Eggs. Sauteed onions, gently cooked tomatoes, mozzarella, basil and olive oil await.
Servings 6 -8
- 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.
Calories: 171kcal | Carbohydrates: 12g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 389mg | Potassium: 218mg | Fiber: 1g | Sugar: 2g | Vitamin A: 840IU | Vitamin C: 9.7mg | Calcium: 76mg | Iron: 0.8mg