Cinnamon-scented onions and eggs

Cinnamon-scented onions and eggs

By
From
Eat Istanbul
Serves
2
Photographer
David Loftus

This is another traditional breakfast dish that also makes a perfect light lunch.

Ingredients

Quantity Ingredient
50g unsalted butter
2 tablespoons extra virgin olive oil
4 red and/or white onions, peeled and thinly sliced
1 tablespoon white wine vinegar
1 tablespoon sugar
1 cinnamon stick
2 eggs
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
ground cinnamon
a little finely chopped fresh mint

Method

  1. Heat the butter and olive oil in a large frying pan over low heat and sauté the onions, vinegar, sugar and cinnamon stick for 45 minutes or until the onions are softened and golden brown, stirring frequently.
  2. Discard the cinnamon. Season the mixture generously with sea salt and freshly ground black pepper, add about 150ml cold water and cook for 5 minutes.
  3. Make 2 holes in the onions and break an egg into each hole. Cook for a few more minutes or until the eggs have cooked to your liking.
  4. Sprinkle with a little ground cinnamon and finely chopped mint and serve the dish immediately.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again