GREEK EGGS WITH FETA AND SUN-DRIED TOMATOES


INGREDIENTS 

- 4 large eggs
- 1 tbsp on butter infused EVOO 
- 1 medium yellow onion sliced
- 1 tbsp white wine
- 1/4 cup sundried tomatoes, drained of oils and chopped
- 1 clove minced garlic
- 2 oz Feta cheese

Salt and Pepper

RECIPE

- In a large cast iron pan, heat EVOO over medium heat.
- Add onions to the pan and stir them into the oil until onions are coated.
- Layer the onions in the pan and turn down heat to a very low simmer. 
- Stir onions every 5 to 10 minutes for 45 minutes to 1 hour. 
- Stir in the white wine and deglaze pan.
- Turn heat up to medium-low heat.
- Add sun-dried tomatoes and garlic to pan. 
- Stir for 1 to 2 minutes. 
- Evenly layer the mixture over the bottom of the pan.
- Crack eggs over the mixture.  
- Spinkle crumbled feta, salt and pepper over eggs.
- Cover the pan snuggly with a lid for about 10 minutes.  
- The eggs are done when the whites no longer jiggle and the yolk is still yellow and runny. 

The eggs and mixture can be put on top of a piece of sourdough bread or seasoned diced potatoes.  

DELIZIOSO! 

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