2tbspcoconut or olive oil (or enough to cover the bottom of your skillet)
1onion, sliced thin
2clovesgarlic, minced
2cupsbaby bella mushrooms, slicedwe also like using a mixed variety of mushrooms
kosher salt and black pepper to tasteI use a lot of black pepper!
2-4cupspulled pork, previously cooked
5eggs
1-2cupscherry or grape tomatoeswhole or cut in half
4tbspchives, parsley, or combination of both
Parmesan Cheese, grated
Instructions
Preheat oven to 375 degrees. Heat olive oil in your largest skillet or Dutch oven on top of the stove on medium heat. It should be able to go into the oven also.
When oil is shimmering but not smoking, add onions and allow them to cook until translucent. Add garlic and cook until fragrant, about 1 minute. Stirring often to prevent the garlic from burning. Add mushrooms, tomatoes, and salt and pepper, mix well and cook until the water from the mushrooms cooks off and the tomatoes are heated through and cooked (around 8 minutes).
Add pulled pork into the skillet, mix well and allow everything to cook together for 2-3 minutes.
Use a spoon to create small "wells" or holes for the eggs. They should be spaced far enough apart so the eggs don't run together. I use 5 eggs because I feed 5 people in my family. You can use as many as you like as long as they fit. Crack eggs carefully into the wells. Lightly salt and pepper the tops of eggs.
Transfer entire dish into the preheated oven. Cook for 5-10 minutes based on how well you would like for your eggs to be done. We like them a little runny so we cook them less.
Remove the dish from the oven and top with herbs and freshly grated Parmesan cheese. Serve hot and Enjoy!