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- Eggs In Red Wine
- (Uova Fritte al Civet)
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- Ingredients:
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8 eggs
- 14 oz (400 grams) onions, thinly sliced
- 5 tablespoons red wine
- 1 tablespoon sherry vinegar
- 2 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
1 teaspoon sugar
Salt and pepper
Toast, to serve
Directions:
Heat the olive oil in a frying pan.
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- Add the onions and stir-fry over a high heat until lightly browned.
Add 2 tablespoons water and the sugar, lower the heat and cook for about 20-30 minutes until the onions are very soft and caramelized.
Sprinkle in the two vinegars and cook until they have evaporated.
Pour in the wine and cook until about half of it has evaporated.
Season with salt and pepper.
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- Break the eggs into the pan, one at a time, and cook for a few minutes over a medium heat.
Transfer the eggs and their sauce to a warm serving dish and serve with toast. Serves 4.
That's it!
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