Eggs With Onions, Chilli & Sage
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 onions finely sliced
- 2 garlic cloves finely chopped
- ½ teaspoon sugar
- 1 teaspoon dried chilli flakes
- 4 –5 dried sage leaves crumbled
- 4 large eggs
- sea salt and black pepper
Instructions
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions, garlic and sugar and cook for 4 minutes until they begin to soften and colour.
- Stir in the chilli flakes and the dried sage leaves and cook for a further 1 minute.
- Use a wooden spoon to create 4 wells in the onion mixture and crack the eggs into them.
- Cover and cook over a medium heat for a further 4 minutes until the whites of the eggs are firm.
- Season with salt and pepper and serve immediately on toasted flat breads or with a dollop of thick yogurt, if liked.
Notes / Tips / Wine Advice:
For eggs with black olives and parsley, heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 2 tablespoons black olives, pitted and finely sliced, and 2 finely chopped garlic cloves, omitting the sugar, and cook for 3 minutes. Finely chop a small bunch of parsley and add most of it to the olives and garlic. Crack the eggs over the top, cover and cook for about 4 minutes until the whites of the eggs are firm. Season with salt and pepper and scatter the remaining of the parsley over the top.