Roasted Eggs with Caramelized Onion and Herbs

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Heat 2 tablespoons of olive oil in a large skillet over medium heat.

   Tip: Use a cast-iron skillet for even heat distribution and beautiful presentation.

2. 2

   Add the sliced onions to the skillet and cook for 20-25 minutes, stirring occasionally, until deeply caramelized and golden brown. Add the minced garlic in the last 2 minutes.

   Tip: Patience is key—don't rush the caramelization for maximum sweetness and flavor.

3. 3

   Stir in the balsamic vinegar and vegetable broth, scraping up any browned bits from the bottom of the skillet. Season with half the salt and pepper.

   Tip: These browned bits add incredible depth of flavor to the dish.

4. 4

   Transfer the caramelized onion mixture to a baking dish or oven-safe skillet, spreading it evenly as a base.

5. 5

   Make 8 small wells in the onion mixture using the back of a spoon. Carefully crack one egg into each well.

   Tip: If you prefer firmer yolks, break the yolks slightly; leave them intact for runny yolks.

6. 6

   Sprinkle the remaining salt, pepper, and fresh thyme over and around the eggs. Drizzle with the remaining 2 tablespoons of olive oil.

7. 7

   Place the sage leaves on top of the onion mixture around the eggs. Roast in the preheated oven for 12-15 minutes until the egg whites are set but yolks remain slightly runny.

   Tip: Check at 12 minutes—cooking time varies based on oven temperature and egg size.

8. 8

   Remove from the oven and let rest for 2 minutes. The sage leaves should be crispy. Serve warm directly from the baking dish with crusty bread if desired.

   Tip: This dish is best enjoyed immediately while the eggs are warm and the sage is still crispy.