Eggs in a pot

Name: Eggs in a pot - Mihaela M.
Ingredients: two eggs one red onion a few drops of oil/a small cube of butter or fat (for greasing the pan) a pinch of salt a pinch of chili flakes a pinch of curry a pinch of pepper; to taste

Appetizers - Eggs in a pot by Mihaela M. - Recipia

When my kids ask for eggs for breakfast or dinner, I quickly think of this version with red onion and spices. They're fried eggs with a twist that changes their flavor and makes them requested again. I've tried it many times; I make them fastest when I only have a few minutes to spare and I know they will be eaten right away. Quick info Total time: about 7 minutes Preparation time: 2 minutes (chopping onion, gathering ingredients) Cooking time: 2-3 minutes, depending on how you like the yolk Servings: 1 Difficulty: very easy Recipe type: quick breakfast, kids' dinner Ingredients 2 eggs 1 small red onion (finely chopped) A few drops of oil, or a small cube of butter/other fat for the pan A pinch of salt A pinch of chili flakes A pinch of curry A pinch of pepper (to taste) Preparation method 1. Chop the red onion into small cubes for easy sprinkling and quick cooking. 2. Put the pan on medium heat and let it heat up. Quickly grease the surface with a few drops of oil or a small cube of butter. You don’t need much fat, just enough to prevent the eggs from sticking. 3. Crack the eggs directly into the pan, side by side. 4. Immediately after adding the eggs, sprinkle the chopped onion on top. You need to move quickly while the egg whites are still liquid so the onion sticks to the surface. 5. Sprinkle salt, pepper, chili flakes, and curry over the eggs and onion directly in the pan. Do not stir. 6. Put the lid on the pan and lower the heat. The eggs will steam for about 2 minutes, but you can check to avoid overcooking if you want a soft yolk. 7. Turn off the heat and transfer the eggs to a plate. They are ready to serve with any garnish you like or just with bread. Why I make this recipe often For me, the speed of preparation and ease of adaptation are very important. I don’t have to supervise constantly, and the combination of red onion and spices completely transforms plain eggs. The kids often ask for them, so there are no leftovers. It doesn’t involve many dishes and can be made almost anytime. Tips and variations Tips If you don’t want the onion to be crunchy, chop it as finely as possible and don’t use too much. Sometimes, if you want to intensify the flavor, you can gently press the onion into the egg whites with a fork right after sprinkling, but it’s not mandatory. The heat should be low after you put the lid on; otherwise, the eggs may harden too much. Substitutions You can use any kind of onion, not just red, but red onions are sweeter and less intense in flavor. Instead of curry or chili flakes, you can skip one of them or adjust the amount as you like. The fat for the pan can be oil, butter, or even a little lard, depending on what you have on hand. Variations If you don’t have onion or don’t want any vegetables, you can make the recipe without it. Instead of onion, you can add finely chopped bell pepper, but it will take longer to cook. For a heartier touch, you can add grated cheese on top immediately after adding the onion, but it’s not in the basic recipe. Another idea is to sprinkle a little dill or parsley on top at the end. Serving ideas You can place them on a slice of toasted bread, possibly with a little butter underneath the eggs. They also go well with boiled potatoes, plain rice, or a fresh salad if you want something extra. They can be put in a sandwich, especially for lunch boxes or short trips. Frequently asked questions 1. What do I do if the eggs don’t come out easily from the pan? Make sure the pan was well heated and greased with enough fat. Don’t move the eggs while the egg whites are liquid. 2. Can I put the onion in before the eggs in the pan? For this recipe, the onion needs to be sprinkled over the eggs immediately after you add them. If you put it in beforehand, it cooks too much and won’t stick to the eggs. 3. Can they be made without a lid? You can, but then the eggs won’t have the top cooked by steam and the texture will be different. They risk being raw on top or getting too hard on the bottom. 4. Can I double the quantities if I’m cooking for more people? Yes, but use a larger pan or make it in two batches, so the eggs don’t overlap. 5. What type of curry should I use? It doesn’t matter much; any simple curry powder works here. You can adjust according to taste. Nutritional values Approximately, one serving (two eggs with onion and spices) has about 200-240 calories, of which: Protein: about 12-14 g Fat: 15-17 g (depending on the eggs and how much fat you use) Carbohydrates: about 4-6 g, mostly from the onion These are just approximate values, but for two eggs and a small onion, you won’t exceed these figures. Storage and reheating I do not recommend storing them for the next day. Steamed eggs with onion are much better fresh. If you still have a portion left, put it in the fridge in a container and gently reheat in the pan, but the texture changes and the onion won’t be the same. It’s better to make it as you eat it.

Preparation

The pan is placed on the heat and, when it is hot, it is greased with fat or oil. The eggs and diced red onion are added, sprinkled over the entire surface of the eggs, with the spices to be added in the same way. This operation is carried out very quickly, before the egg whites set. We put on the lid, and the heat is turned down low for about two minutes. Now, the eggs are ready to be plated and served alongside your favorite side dish!

Eggs in a pot

Preparation

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