Caprese Egg Bake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a large skillet over medium-high heat, heat the olive oil.

Step 3 -Add the garlic and the onion to the heated olive oil and sauté until they are translucent, about 3 minutes.

Step 4 -Add the cannellini beans, the crushed tomatoes, the chicken broth, the mixed Italian herbs, the sugar, the salt, and the black pepper to the onion mixture and bring to a simmer.

Step 5 -Reduce the heat to medium and cook the bean mixture, stirring occasionally, about 3 minutes.

Step 6 -Taste the bean mixture and adjust the seasoning with the salt, the black pepper, and the sugar as needed.

Step 7 -Stir 1/2 of the basil leaves into the bean mixture and stir to combine.

Step 8 -Use the back of a wooden spoon to make four openings in the bean mixture and add one egg into each opening.

Step 9 -Add the cherry tomatoes and 3/4 of the bocconcini to the top of the bean mixture.

Step 10 -Bake the casserole until the egg whites are just set and the egg yolks are still runny, about 15 minutes.

Step 11 -While the casserole is baking, in a small saucepan over medium heat, add the balsamic vinegar, the brown sugar, and the salt, bring to a simmer, and cook until it thickens and is syrupy, 4-5 minutes.

Step 12 -Sprinkle the remaining basil and the remaining bocconcini cheese over the top of the egg bake.

Step 13 -Serve the casserole with the balsamic syrup and the crusty bread.