(serves 4; adapted from The Turkish Cookbook by Nur İlkin and Sheilah Kaufman )
- 2 cups Caramelized Onions
- 1 tablespoon best quality vinegar (sherry wine vinegar works well)
- 1 teaspoon sugar
- 1/2 cup water
- 4 eggs
- a pinch of cinnamon
- salt and pepper to taste
- 4 slices of buttered toast
Place the onions in a large skillet over medium heat and bring to a simmer. Add the vinegar, sugar and water and allow to bubble for a minute or two. Use a spoon to make four nests in the onions and then crack an egg into each of the nests.
Sprinkle a little cinnamon over the eggs and onions, then a little salt and some freshly ground pepper. Put a lid on the skillet and simmer the eggs and onions until the egg whites have set all the way through but the yolk is still soft and runny inside.
Meanwhile, place a slice of buttered toast on each of four warm plates. When the eggs are done, use a large spoon to carefully place one of them and some onions on each slice of toast. Serve immediately.