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Add a photoServings: 4
Ingredients
- 2 lrg Red onions
- 4 Tbsp. Butter, unsalted
- 1/2 tsp Balsamic vinegar
- 1/8 tsp Grnd allspice
- 1/4 tsp Grnd cinnamon
- 1/2 tsp Sugar
- 4 x Large eggs Water Black pepper, freshly grnd to taste Salt to taste
Directions
- Quarter the onions and slice paper-thin. Heat butter in a heavy skillet and add in the onions. Sprinkle with salt and cook over very low heat, stirring occasionally, for at least 40 or possibly 50 min, till the onions turn reddish brown and become slightly crispy. Take care not to burn them. As onions cook and become dry, sprinkle in some water. When onions are caramelized, sprinkle with vinegar, spices, pepper, and sugar, and mix thoroughly.
- Make 4 depressions in the onions and break an egg into each. Sprinkle with a little salt and pepper, cover, and cook gently till the Large eggs are covered with a thin transparent film. Serve immediately.
- Comments: An unlikely combination of simple ingredients resulting in a surprisingly rich and colorful dish. Yellow and white rounds of Large eggs nestled in caramelized red onions.
- This modest dish was customarily eaten by the Ottoman sultans on the fifteenth day of Ramadan. If the sultans approved of the way in that these had been prepared they would often appoint the cook head of the royal pantry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 102 | 82% |
| Total Fat 11.57g | 14% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 7mg | 0% |
| Potassium 79mg | 2% |
| Total Carbs 5.51g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.76g | 3% |
| Protein 0.63g | 1% |
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