Eggs with onions is a humble Apulian dish, rich in very simple flavors. An easy-to-prepare dish with ingredients everyone has at home, tasty and delicate, perfect as a second course or a main dish. It is mainly a dish prepared in winter, but I assure you it’s also great in summer because it’s quick to make and a hit if you want to bring the flavors of our beloved Apulia to the table with friends. Today, to add value to a dish, we tend to create extremely complicated dishes with ingredients that are sometimes hard to find, while in the past, just what the land produced was enough to prepare wonderful dishes. In this recipe, I prepare them as I always ate them as a child with an additional ingredient like smoked bacon. If you haven’t tried them yet, I recommend you do so as soon as possible….
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 eggs
- 10.6 oz onions
- 1 cup cherry tomatoes
- 5.3 oz smoked bacon (optional)
- 1 leaf bay leaf
- oil
- 1 chili pepper
- salt
- 1/4 glass water
Tools
- Skillet
Steps
Take the onions, clean them, and slice them finely. In a skillet, add enough oil to cover the bottom, bay leaf, and chili pepper, and sauté over moderate heat.
Then add the bacon and brown for a few minutes, then add the onions, cover, lower the heat to the minimum and let them wilt for about 25 minutes.
Once the time has passed, the onions will have released their water. Add the cherry tomatoes, water, salt and cook for 5 minutes. At this point, add the eggs slightly spaced apart, and depending on your preference, cook for 7/8 minutes for those who, like me, prefer the yolk still soft, otherwise a few more minutes for those who prefer them more cooked.
The eggs with onions are ready!!
Enjoy them accompanied by some rustic bread.
Storage
Eggs with onions are best eaten fresh, otherwise, you can store them in the refrigerator and consume them the next day.
