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Civet of Eggs

  • 20minutes

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Source: www.cooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 3 onions (about 8 oz), thinly sliced

  3. 4 pinches sugar

  4. 1 tablespoon balsamic vinegar or aged wine vinegar

  5. 3 tablespoons dry red wine

  6. salt and freshly ground pepper

  7. 4 small eggs

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large nonstick saute pan. Add the onions and brown, stirring, over high heat. Lower the heat and simmer for 12 minutes. Add 2 tablespoons of water and the sugar and cook for 3 minutes more.

  2. Add the vinegar and cook until it evaporates. Add the wine and salt and pepper to taste. Break the eggs, one by one, into a cup and add them individually to the saute pan. Cook for 1 minute and remove from heat.

  3. TO SERVE: Divide the egg ragout between 2 plates and serve immediately, with toast.

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