Civet of Eggs

By lorik

Ingredients

• 2 tablespoons vegetable oil
• 3 onions (about 8 oz), thinly sliced
• 4 pinches sugar
• 1 tablespoon balsamic vinegar or aged wine vinegar
• 3 tablespoons dry red wine
• salt and freshly ground pepper
• 4 small eggs

Preparation

Step 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.

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.

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