Caprese Baked Eggs

INGREDIENTS
1 tbsp olive oil
2 garlic cloves, minced
½ small onion, diced (brown, white or yellow)
14oz/400g can cannellini beans (or other beans of choice)
14oz/400g can crushed tomato
¼ cup chicken broth/stock
1 tbsp mixed Italian herbs
½ tsp sugar
Salt and pepper
4 eggs
7oz/200g cherry tomatoes
½ cup (packed) basil leaves roughly torn
6oz / 180g bocconcini, sliced OR buffalo mozzarella, torn
4 eggs
Balsamic Syrup
⅔ cup balsamic vinegar
2 tbsp brown sugar
Salt
.
DIRECTIONS
1. Place balsamic vinegar and sugar in small saucepan over medium heat, bring to simmer and reduce until syrupy. Set aside to cool and thicken more.
2. Heat oven to 180C/350F. Heat oil in skillet over medium high, saute garlic and onion. 3. Add herbs, onion, beans, broth, tomato, sugar, S&P. Bring to simmer, cook for 5 minutes until thickened slightly.
4. Make a dents in the sauce, crack eggs in. Place cherry tomatoes around and top with MOST of the bocconcini.
5. Cover and bake for 10 minutes or until eggs are cooked to your taste.
6. Top with remaining bocconcini and torn basil leaves, drizzled with balsamic syrup.