Eggs and onions, a tasty and very flavorful dish. Easy and quick to prepare even at the last minute and perfect for “dipping” with its delicious tomato sauce that makes the dish even more appetizing. For more dip-worthy recipes
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 2 golden onions (medium)
- 2 tbsp olive oil
- 14 oz chopped tomatoes (diced (about 1 2/3 cups))
- 1 pinch fine salt
- 1 tsp sweet paprika
Tools
- 1 Frying pan
- 1 Cutting board
- 1 Knife
- 1 Spatulas
Preparation – Eggs and Onions
Peel the onions and cut them into julienne strips.
Pour 2 tablespoons of olive oil into a pan, then add the onions and cook over medium heat for 5 minutes, stirring a couple of times.
Now add the chopped tomatoes, 1 pinch of salt and cook for another 5 minutes.
Add the sweet paprika, stir and…
… then, making little holes in the onions, break the eggs into them.
Cook until the eggs are set but the yolks are still nice and runny.
And voilà… your eggs and onions are ready to bring to the table, of course with some bread, maybe toasted, to do the famous dipping (scarpetta).
Useful tips
To place the eggs neatly into the onion wells so they cook properly, I recommend cracking each egg into an espresso cup, one per egg, then using one hand to make the holes and the other to pour the egg in immediately. This way the white won’t run all over the pan.
You can also use white onions instead of golden onions; I do not recommend red onions.
For more easily digestible onions, cut them into julienne and soak them in cold water for at least 30 minutes; then drain and put them straight into the pan to cook.
The onions should be cooked but still crunchy. If you don’t like them that way, of course cook them to your preference.
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