Happy Sunday everyone! We made it through the first week of the year. Can you believe it!? Today, I wanted to share with you a recipe I came up with a few months ago. My boyfriend and I had just moved into a new place and I was still swooning over the brunch we had at Hoppy Monk a couple weeks prior to the move which led me to making this. Mine isn't an exact replica, of course, but its still pretty darn tasty if you ask me. This would have been even better with chorizo sausage, but because I was low on groceries when I created this, so it was made using whatever leftover ingredients I had in the fridge.

prep time: 1-2 minutes
cook time: 30 minutes
yield: 4 servings

Ingredients:
4 eggs
1 tbsp tomato paste
1/3 cup of white wine
1/2 cup chicken broth
1 tsp dried oregano
1/2 small onion finely chopped
parsley for garnishing
1 tbsp olive oil
grated parmesan cheese for finishing
salt to taste

Tools:
cast iron skillet

Begin by preheating your oven to 350 degrees Fahrenheit. While the oven is preheating, on the stove top, heat the olive oil in the cast iron skillet on medium heat. When the oil has warmed, add the diced onions and cook them down for about 2-3 minutes or until soft.

After this time, add the tomato paste, oregano, wine and broth. Stir until the paste has dissolved into the liquid, then simmer this mixer for 15 minutes to burn off some of the alcohol.

Next, crack the four eggs into the tomato mixer. pockets in the tomato mixer. Place the skillet in the oven and bake for 10 minutes or until the egg whites have cooked through. (Side note: I don't like runny eggs, so I broke the yolks before placing the skillet in the oven.) Once out of the oven, sprinkle with parmesan cheese, garnish with parsley and serve immediately.

*Bonus Points: Serve with crusty taste bread. YUMMM!*