Mediterranean Brunch Delight: Mouthwatering Caprese Salad with Poached Eggs and Spicy Tomato Sauce

Allergens

Eggs

Ingredients

• 4 large ripe tomatoes
• 1 medium red onion
• 2 cloves garlic
• 1/2 cup fresh basil leaves
• 8 oz mozzarella cheese, sliced
• 4 large eggs
• 2 tbsp white vinegar
• 1/2 tsp red pepper flakes
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 4 slices of crusty bread, toasted

Instructions

1. Prepare the tomato sauce: Blanch the tomatoes in boiling water for 30 seconds, then immediately transfer them to an ice bath. Peel, core, and dice the tomatoes. Finely chop the red onion and mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, cooking until fragrant and softened. Stir in the diced tomatoes, red pepper flakes, salt, and pepper. Simmer for 20 minutes or until slightly thickened.
2. Assemble the caprese salad: Slice the mozzarella cheese into 4 equal portions. Place a portion of cheese on each slice of toasted bread. Top with fresh basil leaves, sliced tomatoes, and another layer of cheese. Season with salt and pepper to taste.
3. Poach the eggs: Fill a wide, shallow saucepan with water and bring it to a simmer. Add the white vinegar and a pinch of salt. Crack each egg into a separate ramekin or small bowl. Gently slide the eggs into the simmering water and cook for 3 4 minutes, or until the yolks are set but still soft. Remove with a slotted spoon and place on top of each caprese salad stack.
4. Warm the tomato sauce: While the eggs are poaching, reheat the tomato sauce over low heat. Spoon some sauce onto the serving plates around the caprese stacks.

Chef’s Insight

The combination of flavors and textures in this dish creates a symphony for your taste buds. The creamy mozzarella, juicy tomatoes, and rich egg yolks make this brunch dish an unforgettable experience.

Notes

Adjust the amount of red pepper flakes to suit your spice preference.