4 tablespoons olive oil 400 g/14 oz onions, thinly sliced 1 teaspoon sugar
2 tablespoons balsamic vinegar 1 tablespoon sherry vinegar
5 tablespoons red wine
8 eggs salt and pepper toast, to serve


1.Heat the olive oil in a frying pan, add the onions and stir-fry over a high heat until lightly browned. Add 2 tablespoons water and the sugar, reduce the heat and cook for 20- 30 minutes until the onions are very soft and caramelized.
2.Sprinkle in the vinegarsand cook un'til they have evaporated. Pour in the wine and cook until about half has evaporated.
3.Season with salt and pepper, then break the eggs into the pan, one at a time, and cook for a few minutes over a medium heat. Transfer the eggs and their sauce to a warm serving dish and serve with toast.

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