Ingredients:

• 2 Large eggs
• 1 cup of baby heirloom tomatoes 
• 1 tsp of hot wing sauce
•  1 Tbsp of tomato paste
• Parmigiano (shaved).
• Wild arugula
• Fresh chives (chopped).
• Kosher salt
• Freshly cracked pepper
• 1/2 tsp of White truffle oil
• 1 Tbsp of pure olive oil

Recipe:

1. Slice in half 1 cup of baby heirloom tomatoes.
2. Next, pour 1 Tbsp of olive oil into a skillet, heat at a medium high temperature.
3. Now, add the tomatoes to the skillet, season with 1/4-1/2 tsp of salt (to taste) & 1/2 tsp of freshly cracked pepper.
4. Cook on med-high heat for 5 minutes, stirring occasionally to prevent from burning.
5. Once the tomatoes have softened, bring the temperature down to a medium heat.
6. Next, add in 1 tsp of the hot wing sauce (add more to your heat preference).
7. Then, add in 1 Tbsp of the tomato paste, mix to bled.
8. Once all the ingredients are well integrated, lower the heat to a med-low flame.
9. Next, crack open the eggs right on top of the tomato mixture.
10. Top the eggs with some shaved parmigiano and freshly chopped chives.
11. Now, cover the skillet with a lid and bring the temperature down to low, allow to slow cook for 8 minutes (cooking time depends on how you like your eggs, If you like them runny, cook for 4/5 minutes on low. If you like your eggs hard cooked, cook them for 10/12 minutes on low, and if you like them in the middle, gage an appropriate time based on the other two, like 7/8 minutes on low heat). 
12. Next, add a handful of the arugula to a plate , pour over 1 tsp of white truffle oil, and salt & pepper to taste. 
13. Once the eggs are cooked (to preference), remove from heat and place on top of the bed of wild arugula.
14. ENJOY!

ENJOY!

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