Burst Heirloom Tomato Caprese Breakfast Skillet

Serves 4 · 12 min prep · 18 min cook

Ingredients

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

Instructions

1. 1Preheat a 12-inch cast-iron or oven-safe skillet over medium heat and warm the olive oil until it shimmers. Thinly slice the garlic and add it to the pan, stirring until fragrant and just golden at the edges, about 45 seconds.
2. 2Core and roughly chop the heirloom tomatoes into 1-inch chunks, leaving some seeds and juice for sauce. Tip them into the skillet and season with salt, black pepper, and red pepper flakes.
3. 3Cook the tomatoes undisturbed for 2 minutes so the bottoms blister, then stir and continue cooking until they collapse into a chunky, jammy sauce with concentrated juices, 6 to 8 minutes total.
4. 4Tear the mozzarella into bite-size pieces and nestle them evenly into the tomato sauce. Crack the eggs directly into wells you create with a spoon, spacing them so the whites have room to set.
5. 5Reduce heat to medium-low, cover the skillet, and cook until the egg whites are just opaque and the yolks are still runny, 4 to 6 minutes. Watch for the whites to lose their translucence without overcooking the yolks.
6. 6Meanwhile toast the sourdough slices until deeply golden and crisp. Tear half the basil leaves and scatter them over the skillet once the eggs are done.
7. 7Drizzle the balsamic glaze in thin ribbons across the eggs and tomatoes. Taste the sauce and adjust seasoning if needed.
8. 8Divide the skillet among four plates, spooning sauce and eggs over each toast slice. Finish with the remaining whole basil leaves and serve immediately while the cheese is still stretchy.