Blistered Heirloom Tomato Caprese Egg Skillet

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 1.5 lb heirloom tomatoes
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves
• 8 large eggs
• 8 oz fresh mozzarella balls
• 1/2 cup fresh basil leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 crusty bread slices
• 2 tbsp balsamic glaze

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch oven-safe skillet over medium-high heat on the stovetop.
2. 2Slice the heirloom tomatoes into thick wedges and mince the garlic while the pan heats.
3. 3Add the olive oil to the hot skillet, then scatter in the tomato wedges cut-side down; let them blister undisturbed until the undersides are deeply caramelized and releasing juices, about 4 minutes.
4. 4Stir in the minced garlic and season with salt and pepper; cook just until fragrant, about 30 seconds, then nestle the mozzarella pieces among the tomatoes.
5. 5Crack the eggs directly into the open spaces the tomatoes and cheese, keeping yolks intact.
6. 6Transfer the skillet to the oven and bake until the egg whites are just set but yolks remain runny and jammy, 7 to 9 minutes.
7. 7Meanwhile, toast the bread slices until golden and crisp.
8. 8Remove the skillet carefully with an oven mitt; tear the basil leaves over the top and drizzle with balsamic glaze.
9. 9Serve immediately by scooping eggs, blistered tomatoes, and melted mozzarella onto the toasted bread, spooning pan juices over each portion.