Caprese Skillet Eggs (vegetarian)

    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

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