#3819 - Italian Eggs

(by Shirley McNevich)

1 tsp. olive oil
1/4 cup sliced pepperoni
1 large onion (chopped)
2 garlic cloves (minced)
1/2 TBSP oregano
1 - 28oz. can diced tomatoes
4 eggs
1 cup shredded mozzarella
1 loaf baguette bread

In a skillet over medium heat add olive oil and pepperoni slices--cook/stir until pepperoni is cripsy. Place pepperoni on paper towels. In the same skillet add the chopped onions--cook/stir over medium heat until onions are tender. Add minced garlic and oregano--stir. Add the diced tomatoes--cook/stir until simmering. Use the back of a spoon to make 4 "nests" in the tomato mixture, then crack one egg into each of the nests. Cover the skillet and cook until egg whites are done but yolks are still runny (about 5 minutes). Sprinkle the pepperoni and shredded mozzarella cheese evenly over the top and let in on the stove for 1 minute or until cheese is melted. Serve mixture over crispy baguette bread. It's messy but it's good!