Alan's Fried Eggs in Onion Nests

Proteins, Fats, Vegetables
Level 1
Serves 2

  • 2 large onions
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 large eggs


To make the onion nests, peel the skin off the onions and slice as thinly as possible with a sharp knife, or use a mandolin to get very thin slices. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the sliced onions. Let them cook until they are brown and crispy, almost burned. (Depending on your stove, this could take 10 to 15 minutes or more.) Season with salt and pepper. Scrape the onions up with a spatula and place 2 piles on each plate. Create the “nests” by using a fork to push out the center of each pile of onions and build up the sides.

To fry the eggs, add the remaining 3 tablespoons of olive oil to the same skillet used to cook the onions and heat over medium-high. To test when the oil is hot enough for the eggs, add a drop of water. If it spatters and evaporates immediately, the skillet is ready. Crack 2 eggs, one at a time, and drop them into the hot skillet. Let the eggs cook until the whites start to brown on the edges. Then cover the skillet with a lid and cook for 1 minute longer. When you lift the lid, the whites will be cooked all the way through and the yolks will be runny. (If you prefer the yolks cooked more, leave the lid on until the yolks are cooked to your liking.) Lift the eggs out with a spatula and place 1 egg on each onion nest. Repeat the process with the last 2 eggs.

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