Caprese Breakfast Skillet: Eggs with Tomatoes, Mozzarella & Basil
By Toby Devonshire
Co-Founder of Supp
Prep Time
10 mins
Servings
2 Servings
Cook Time
12 mins
Difficulty
Easy
A bright, Italian-inspired one-skillet breakfast that combines juicy tomatoes, creamy mozzarella and fragrant basil with eggs for a simple, flavour-packed start to the day. Ready in about 20 minutes and ideal for a Sunday brunch.
Ingredients
1 tbsp olive oil (extra virgin)
300g cherry tomatoes, halved (use mixed-colour if available)
Half a red onion, thinly sliced
1 clove garlic, minced
4 large eggs
125g fresh mozzarella, torn into pieces
15g fresh basil, leaves torn
1/2 tsp sea salt (adjust to taste)
1/4 tsp black pepper
1 tbsp balsamic glaze (optional, for serving)
2 slices (optional) wholemeal bread (to serve), toasted
Method
Step 1
Prepare ingredients: halve the cherry tomatoes, thinly slice the red onion, mince the garlic, tear the mozzarella and pick and tear the basil leaves. Crack each egg into a small bowl or cup and set to one side.
Step 2
Heat a 24cm ovenproof non-stick skillet over medium heat and add the olive oil. Add the sliced red onion and cook for 3–4 minutes until softened but not browned.
Step 3
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the halved cherry tomatoes, season with 1/2 tsp sea salt and 1/4 tsp black pepper, then cook for 5–6 minutes, shaking the pan occasionally, until the tomatoes soften and release their juices.
Step 4
Make four shallow wells in the tomatoes with the back of a spoon. Gently slide an egg into each well. Reduce the heat to low and cover the skillet with a lid. Cook for 4–6 minutes until the whites are set but the yolks remain soft.
Step 5
Alternatively, for more evenly set whites and slightly firmer yolks, transfer the covered skillet to a preheated oven at 180ºC for 6–8 minutes.
Step 6
Scatter the torn mozzarella over the tomatoes and eggs and return the lid or oven for 1–2 minutes, or until the cheese has softened and begun to melt. Remove from the heat and sprinkle over the torn basil leaves.
Step 7
Finish with a light drizzle of balsamic glaze if using. Serve the skillet straightaway with toasted wholemeal bread on the side to mop up the juices and runny yolks.
Nutritional Information
Per serving:
Energy - 418kcal
Protein - 28g
Carbohydrates - 11g
Fat - 29g
Fibre - 2.3g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For a lighter version reduce the mozzarella to 75g and use 1 tsp olive oil. If you prefer firmer yolks, finish the skillet in a 180ºC oven for a few minutes.
