For Dinner, Lunch or Brunch, this dish is packed with flavor and texture and is easy to whip up for guests!

CAPRESE SKILLET EGGS
(taken from Sunset Magazine and tweeked)
2 Tbsp. olive oil
1/2 cup chopped onions (I put in 3/4 to 1 cup)
3 medium tomatoes, chopped
1/2 tsp. each kosher salt and pepper
4 large eggs
1/2 cup shredded fresh mozzarella cheese
1/4 cup mixed chopped fresh basil, oregano, parsley and chives
Toasted sliced pane pugliese or ciabatta bread (we use a french bagette)

1. HEAT oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 minutes. Add tomatoes, mixed herbs, salt and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 minutes.
2. USE a spoon to make 4 wells in the tomato mixture and crack an egg into each. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 minutes. Sprinkle with cheese and cover again to melt cheese slightly, about 1 minute. Serve bread brushed with olive oil a pinch of salt and broiled until golden.

Wine Served: Brolio Chianti Classico