Polenta Baked Breakfast

4 eggs (you can find these in the farm shop)
3/4 cup polenta
3 cups of water
1 cup diced tomatoes
1 diced carrot
1/2 diced onion
2 diced garlic cloves
1 tbsp sugar
1 cup grated parmesan or pecorino
Olive oil, salt and pepper

 Preheat the oven to 375. In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper. Once soft, add the sugar and cook for a minute before adding the tomatoes. Let cook while you get the polenta ready. In an oven-proof skillet, boil the water. Slow pour in the polenta while stirring so it doesn’t clump. Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper. Pour the sauce on top, and make 4 holes to crack in the 4 eggs. Top with the rest of the cheese. Bake for 7 minutes.

Recipe from Spork Me (sporkme.tumblr.com)