What’s Cooking Wednesday: Fried Eggs with Red Onion and Cheese

Home of What\'s Cooking WednesdayFinally, finally the ridiculously hot temps have given way to a bit of fresh air and cool breezes! I wore pants yesterday people! And I didn’t sweat!

So does that mean that I marked the occasion with a triumphant return to the kitchen after weeks of cold salads?

Eh. Not really, no.

This week’s What’s Cooking Wednesday is a staple around here because it’s fast, delicious and filling–and although yes, I do have to turn the stove on, it’s only for a few minutes, so it’s not so bad.

Now let me say that I’ve had plenty of fried eggs in my life, but I have never had them as tasty as when P makes these for me. In our house, these are Uova alla Pablo (and yes, these are *our* eggs from our chickens) but you can call them:

Fried Eggs with Red Onion & Cheese

Uova alla Pablo on Flickr

  • 2 tablespoons olive oil
  • 2 eggs
  • One small red onion, sliced
  • Salt and pepper to taste
  • One slice of cheese (Kraft is good), torn in pieces

1. Heat olive oil in small nonstick frying pan over medium heat.

2. Add sliced onions and sautΓ© for about a minute, until just starting to turn translucent.

3. Crack eggs open over the onions and season with salt and pepper.

4. Let cook for a few minutes. When white is half-cooked, put torn slices of cheese over the yolks and elsewhere and let melt.

5. Once all the whites of the eggs are no longer slimy, remove from heat and serve hot with crusty Italian bread.

Buon appetito!

18 Beans of Wisdom to “What’s Cooking Wednesday: Fried Eggs with Red Onion and Cheese”
  1. 07.16.2008

    These look heavenly! We also use eggs for dinner frequently, in lighter and heavier versions depending on the season. How wonderful you have your own chickens. That would be a dream of mine.

    The city of Ann Arbor *just* approved a law allowing for four chickens (no roosters) per family. We have quite a bit of wildlife (including foxes) where we are, though, so I’m not sure it will work out here.

    jen of a2eatwrite’s last blog post..What’s Cooking Wednesday: Simple Summer Supper

    Good call on the roosters, I have to say…noisy little suckers! And um, no foxes are definitely not good company for the chickens πŸ˜‰

  2. 07.16.2008

    The simplicity of eggs for dinner but there really isn’t much better. I had fried eggs the other night but served with curizo sausage and some sauteed beans from the back yard.

    running42k’s last blog post..Food and drink

    Sounds delicious! I love sausage with eggs and I love beans anytime πŸ™‚

  3. 07.16.2008

    This looks like perfect breakfast food — something I might be able to make even before having coffee! Thanks, too, for the link to your post about your birds. I’m always intrigued by the ways people use the gardening spaces they have.

    annoa2’s last blog post..On My Mind…

    Glad you enjoyed the links πŸ™‚ I posted about that quite a while ago, so I figured many people around now probably missed it. And yes, you can definitely even make these while coffee is brewing…so fast!

  4. Yum, yum, yum.

    I don’t have any chickens in my apt. but I’ve notice the eggs here taste better. Not sure why…maybe because the chickens aren’t shot up with chemicals?

    I love having eggs anytime of day. I think I’ll make a frittatta this weekend.

    nyc/caribbean ragazza’s last blog post..A return to the Comune…tears and confusion.

    I think the eggs are tastier here too, even the store bought ones. Could be the lack of chemicals, indeed….

    Mmmm…frittata! Fun to say and even more fun to eat πŸ™‚

  5. 07.16.2008

    Holy mother of yum in that picture there. That picture is like food porn! This is one of my all-time favorite meals – my mom makes it all the time – and that picture just made me REALLY MISS HER.

    Miss Expatria’s last blog post..Stuff Italian People Like

    Sorry I’ve made you miss your mom; I know the feeling πŸ™

  6. Joanne at frutto della passione

    My little guy and me love having fried eggs for dins, but we do it when the big guy isn’t around because it freaks him out to see us dip bread in our yolks! I’ll try these for the little guy, he loved your mac n cheese by the way!

    Joanne at frutto della passione’s last blog post..A snack for a lazy afternoon or your next party

    So happy to hear the mac ‘n cheese was a hit! And really? Dipping bread in the yolks is the *best* part. Although P thinks I’m odd to put jelly/jam/marmalade on it first….

  7. 07.16.2008

    I’ve been off eggs for a while because I had a run-in with one that was older than he claimed, but I miss them so much. I even thought about getting a couple of chickens so I’d know the vintage of my breakfast, but there are so many cats in the neighborhood that I think it would be cruel to all concerned. For the time being, I’ll just look at the picture in this post and make Homer Simpson noises.

    flurrious’s last blog post..Because a β€œNo Dumbasses” Sign Would Be Rude

    I think it’s illegal for an egg to lie about its age…can you sue?!

  8. 07.16.2008

    I think I’m going to have to run to the store later for some red onions! YUM those look good! What kind of cheese do you use? You say Kraft, but is it cheddar, or American, or swiss, or whatever suits the mood?

    I like to heat up a pan of black beans, add some salsa, and then crack an egg in the middle of that gloppy mess and let it cook. My own version of Huevos Rancerhos, and totally yummy. πŸ™‚

    J’s last blog post..Wordless Wednesday- Hawaii Edition

    I use the processed slices, so I guess that’s American. Here in Italy they are just called “sottilette” and nothing melts better πŸ™‚

  9. I can’t remember the last day I didn’t sweat. And I am officially knuckling under on the al/alla thing. P and Just Ro have convinced me…

    paul of crazy like whoa’s last blog post..Hey Jack Kerouac

    Glad we got *that* figured out. I’ll be sure to tell P as he just loves arcane grammar rules πŸ˜‰

  10. Have I mentioned how much I hate HTML tags?

    paul of crazy like whoa’s last blog post..Hey Jack Kerouac

    Sadly, I thought I had fixed that this morning by closing the tag, but oh no, it was more complicated than that. Should’ve been more observant.

    P.S. I hate them too.

  11. Bobbie in Alaska

    Hi Michelle,

    I haven’t commented in a long time. Just had to say that I am sans kids this evening and your fried eggs will go perfect with the steak I had planned. An upscale version of steak and eggs. It looks simple and yummy!

    Ciao Bobbie! Glad to see you and also hear of your steak and eggs menu…YUM!

  12. 07.18.2008

    I would sautee some potatoes before the onions – yummy.
    Love the cherry photos.
    Have a Happy.

    Frances’s last blog post..moon quotes

    Mmm…you know I love my potatoes and eggs too Frances πŸ™‚

  13. 07.18.2008

    Looks and sounds delicious! And here too—hot, hot, hot—lots of sweating going on.

    molly’s last blog post..Old Curmudgeon Incoming……

    Hope the sweating ends soon. I hate sweating πŸ™

  14. 07.20.2008

    I just had sunny-side eggs with peruano beans and leftover chili verde. Mmm…eggs.

    Vicki’s last blog post..Vietnamese Lemongrass Chili Sauce

    Yum yum Vicki; thanks for sharing πŸ™‚

  15. 07.21.2008

    I just thought that I’d tell you that your recipe was used to today in Cape Town by two families, Germany by one, Switzerland by two and Australia by one.

    Its one of the best I’ve had and your blog is super great!


    justfoodnow’s last blog post..Tea – Part 1, the beginning

    Wow! The eggs are international! Woohoo! Thanks for sharing, and I’m glad they were a hit πŸ™‚

  16. 07.22.2008

    I just got around to trying this, and it was quite yummy, but I have a question…are the onions supposed to get kind of crispy, or did I overcook them? I wonder if I had my heat up a bit too high, because the white wasn’t looking set but the yolks were getting too cooked…and I used fresh mozzarella, left over from some caprise the other night. It didn’t melt as well as your cheese, but it was darned good anyway!

    My onions were crispy, and I liked them that way, but I was wondering if that’s how YOU eat them. πŸ™‚

    J’s last blog post..Flight of the Conchords

    Well of course it depends how you like them, so if you like ’em crunchy, go for it! I like them slightly less cooked than crunchy, so yes I probably cook them at a lower heat than you did.

    If you still want that heat up but want your white cooked more, cover the pan with a lid for the last minute or two πŸ™‚

  17. Daniel

    I realize this blog entry is almost 4 years old, but a brief comment here, M., to say that this sounds really excellent.

    I’ve got one for you that is similar; you might like this (I don’t remember where I picked this up):

    1.) You take a large shallot (a red onion could work too), you dice it up.

    2.) Turn on the gas to medium under the frying pan and put some olive oil (or, I actually prefer here a mixture of vegetable oil and butter), in the pan.

    3.) Swirl about to coat the pan. Once the butter is ceasing to foam, you add the diced shallots, stir them about with a wooden spoon.

    4.) Meanwhile, in a bowl, scramble 2-3 eggs well, and for every 2 eggs, add a generous tablespoon of red-wine vinegar (white will do as well). This will alter the eggs chemically, but only slightly, giving them a slightly softer texture when they come out of the pan.

    5.) Once the shallots are translucent and perhaps even slightly browned, pour in your scrambled eggs and cook, stirring frequently with a wood spoon or a spatula until runny (or a little more well-done if you prefer).

    6.) Take the pan from the heat and scoop the eggs and shallots out immediately and onto a warm plate where, ideally, there is some toasted bread waiting, maybe even with a bit of butter. Put the eggs and shallots right on top of the toasted bread.

    +Serve on freshly toasted ciabatta or some similar bread (here in Brooklyn I sometimes just use a slice or two of good toast, like pep farm or whatever).

    +Add a pinch of salt or a quick grind of pepper to taste at the table, if you want.

    +Eat by picking up the toasted bread or, if you feel the need to be proper, get a knife and fork(!).

    N.B.: This dish would not be harmed in the least with some side of bacon, ham, or whatever breakfast sausage you might enjoy.

    michelle Reply:

    Will have to try this, Daniel, thanks! I’m thinking the vinegar gives a nice tang like tabasco would but without the heat. Sounds great!



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