Egg and Onion Boil
A quick, budget-friendly dish featuring hard-boiled eggs topped with caramelized onions, perfect for weeknight meals or pantry cooking.
Ingredients
Main Ingredients
- 4 pieces Large eggs Use older eggs for easier peeling.
- 1 medium Onion, sliced Yellow or sweet onions work best.
- 2 tablespoons Olive oil Can also use butter.
- to taste Salt
- to taste Black pepper
- to taste Paprika Optional, for extra flavor.
- to garnish Fresh herbs Such as parsley or chives.
Instructions
Cooking the Eggs
- Place the eggs in a pot and cover them with water. Bring to a boil and cook for 10 minutes.
Caramelizing the Onions
- While the eggs are cooking, heat olive oil in a pan over medium heat.
- Add the sliced onion and sauté until they are translucent and slightly caramelized, about 8 to 12 minutes.
- Season with salt, pepper, and paprika if using.
Cooling and Peeling Eggs
- Once the eggs are done, transfer them to an ice water bath to cool for 5 minutes.
- Once cooled, peel the eggs.
Serving
- Cut the peeled eggs in half and arrange them on a plate.
- Top with the sautéed onions and garnish with fresh herbs.
- Serve warm or at room temperature.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep onions and eggs separate to preserve texture. For variations, consider swapping in tofu for a vegan option or using pre-sliced onions to save time.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 10gProtein: 12gFat: 14gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 1g
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