Italian · Breakfast
Sweet Onion and Egg Bake
Soft-set baked eggs nestled over slow-cooked sweet onions, finished with Parmesan and olive oil. Sweet onions are caramelized low and slow until jammy before eggs are cracked directly over them and baked until the whites set and yolks stay loose, then scattered with fresh parsley and black pepper.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
371Calories
17.9gProtein
27.7gFat
12.5gCarbs
6.6gSugar
2.1gFiber
871mgSodium
443mgChol
7.6gSat Fat
390mgPotassium
181mgCalcium
2.3mgIron
1.2mcgVitamin B12
8.5mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
hidden-gems
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Preheat the oven to 375°F (190°C) and slice the onion thinly into even strands. Heat the olive oil in a small oven-safe skillet over medium-low heat.
2
Cook the onion 15–18 minutes, stirring occasionally, until soft, jammy, and deep golden brown. Push into an even layer and season with salt and black pepper.
3
Crack the 2 eggs directly over the onion, spacing the yolks apart, then bake at 375°F (190°C) for 8–10 minutes until the whites are set but yolks still jiggle.
4
Plate
Scatter the baked eggs and onions with Parmesan, fresh parsley, and a pinch of black pepper. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (220g)
- 22 small sweet onion (300g)
- 2 tbsp2 tbsp olive oil
- 2 tbsp30g Parmesan
- 2 tsp2 tsp fresh parsley
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp water
